-Ensure energy saving (electricity, gas, water)							
	-Comply with Quality Management System and S&H regulations and policies							
	-Receive and examine work programmes from superior							
	-Collect and check ordered food items from store							
	-Prepare “mise-en-place” of all foodstuffs as appropriate							
	-Start cooking by executing processes (fiches techniques) according to specificity of meal/pastry							
	-Keep workplace tidy							
	-Check and control the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity							
	-Respect and apply SOP							
	-Ensure compliance to all safety standards							
	-Respect procedures for food handling purposes							
	-Participate in presentation & decoration of buffet							

	-Comply with all the sustainability commitments and practices implemented within business units							
	-Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society