Train and supervise the work of kitchen personnel in the respective sections.
Produce high quality food in a specified area of the food preparation and ensure that this is also practised amongst all team members.
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Ensure proper storage of equipment and perishable items.
Ensure that colleagues follow the hygiene and sanitation procedures when handling food, equipment and utensils.
Maintain a high standard of personal appearance and hygiene at all times.
Perform other reasonable duties assigned by the assigned by the Management
