Responsible for organization of work within his area by supervising, guiding and leading a team of kitchen staff.

• Responsible for organization of work within his area by supervising, guiding and leading a team of kitchen staff;

• Responsible for implementing the company’s standards on food quality, preparation and presentation in his section;

• Ensures self and team’s adherence to company’s standards of food quality, hygiene, preparation and presentation;

• Ensures accurate preparation and timely delivery of food by the kitchen staff as per set standards;

• Ensures all stocks are kept under optimum conditions;

• Ensures daily mise-en-place is prepared as per schedule;

• Ensures the quality of all ingredients before the preparation of food;

• Assists the Sous Chef in delivering appropriate training to junior staff;

• Ensures the hygiene standards of all kitchen & storage areas, equipment and machinery are met;