·          Responsible to supervise and prepare all food in his assigned kitchen.

·          Prevent food spoilage through daily checks and ensures that all incoming and outgoing food items are up to agreed standards.

·          Have full knowledge of all menus being offered in the respective kitchen at any one time.

·          Ensure that all conducted training of food preparations, hygiene and grooming standards is relayed, understood and followed by his subordinates.

·          To ensure that all kitchen Mise en Place is prepared according to production plan.

·          To carry out daily checks of all refrigerators and freezers.

·          Check food storage areas and refrigerators for cleanliness and proper functioning at least twice daily.

·          Concerned with maintaining a consistent quality and continuously shows efforts to upgrade the products produced in his assigned area.

·          To ensure constant rotation of all stocks in the kitchens.

·          To ensure highest standards of hygiene are always adhered to throughout Food preparation.

·          Keep Chef de Partie informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.

·          Responsible for the cleanliness of respective section.

·          Ensure all equipment is being maintained and cleaned regularly.

·          Always keep work stations clear, clean and tidy.

·          Ensure Mise en Place is always done according to Legendary Service Training.

·          Assist in other food production areas as and when required.

·          Actively participate in all training activities.

·          Ensure full cooperation with all other service colleagues and departments.

·          Participate and serve guests during outside catering as and when assigned.

·          Perform any other duties as required by the Executive Chef, Executive Sous Chef or Sous Chef from time to time.