• Ensure the quality of food items served in all food outlets at the highest standard possible appropriately
• SOPs for all dishes are implemented with the aid of a Chef de Partie.
• Hygiene– Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
• Assist in training within the department and to attend training sessions when requested in line with hotel requirements
• Training of down level staff – setting up a detailed training program with the Chef de Partie/ Junior Sous Chef / Sous Chef
• Be responsible for stocks and control of wastage, in according to company standards.
• Assist in maintaining and improving upon budgeted food cost
• Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the Executive Chef/ Sous Chef.
• Assist the head chef in the fulfilment of duties in order to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with colleagues and all other departments.
• Be aware of the action to be taken in the event of fire.
• Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.
• Create and maintain an effective working relationship with colleagues and Managers.
• Be responsible for the ordering of all fresh produce and dry goods for kitchen use.
• Comply with all company procedures regarding Fire, Health & Safety, Food Hygiene and Security.
• Strong communication skills - written and verbal and the ability to remain calm under pressure

Ability to be visible in the operation, provide recognition, promote positive public relations, and handle concerns, or special requests for guests. Knowledge of the complete front office operation is essential