Ensures the set up and preparation of food before the service.
Prepares and completes food items during the service for a la carte and/or buffet menus according to hotel's recipes and standards.
Has full knowledge of all menu items, daily features and promotions.
Arranges and decorates dishes with taste and refinement.
Organizes and coordinates the preparations and ensures that the recipes are respected.
Helps colleagues with specific tasks other than his specialty.
Makes suggestions for new preparations, dishes or presentations.
Organizes and controls the work of Commis Chefs in his section.
Participates in work meetings with his colleagues and chefs.
Controls the stock of his section and transmits his orders to his superior.
Is responsible for the respect of the equipment and furniture of his service.
Is responsible for the cleanliness of his section and refrigerators.
Is responsible for compliance with hygiene rules (HACCP) for his section. Applies the internal procedures in terms of health, hygiene and safety.