Cook any food on a daily basis according to business requirements
Take orders from his/her Chef de Partie and carry them out in the correct manner
Responsible for completing the daily checklist regarding mise-en-place and food storage
Together with his/her Chef de Partie write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section
Maintain good colleagues relations and motivate colleagues
Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index
Attend daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef
Check the main information board regarding changes in any Banquets or other information regarding the organization
Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out
Pass all information to the next shift about functions