Major Responsibility:

• To be responsible for supervising the assigned station within the French Brasserie Kitchen. 
• To ensure that his/her station is managed efficiently and according to the established concept statements. 
• To supervise the Commis de cuisine and the assigned kitchen Trainees. 
• To ensure that the Fire Life Health Safety and Security company standards and HACCP Standards are maintained and carried out. They must be monitored regularly to assist in scoring 100% on the MOHG health and safety audit. 
• Organize food production in a cost effective and hygienic manner. 
• Prepare menu in accordance with quality, availability and seasonality ingredients and ensure market lists are completed on a daily and weekly basis. 
• Constantly strive to improve operating procedures. 
• To perform opening and closing procedures established for the assigned station. 
• Identify opportunities for improving the efficiency of the operation of the assigned work station that will benefit our guests. 
• Identify opportunities for reducing costs without affecting the level of service or product received by our guests. 
• Use the Colleague Handbook in understanding the consistent way of Communicating Rules & Regulation to our Team. 
• Controls the effort of superior Cleanness throughout the assigned work station. 
• Control all efforts that our entire superior Save and Sound codes are in place at all times. 
• Perform any other reasonable duties as required by the Chef de cuisine (French Brasserie) from time to time.