Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
Assist in training within your department and to attend training sessions when requested in line with hotel requirements
Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
SOPs for all dishes are implemented with the aid of a Chef de Partie.
Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef
Attend all relevant meetings
Be responsible for stocks and control of wastage, in according to company standards.
Assist in maintaining and improving upon budgeted food cost
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