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All foods stored in the fridge should be labelled with date and name of products.\u003C\u002Fp>\u003Cp>Receiving and storage of goods and checking quality of all received goods (from dry store, deep freeze, and vegetables’). Communicate clearly frequently and in a timely manner. Share information with subordinates on daily line-up. Execute duties thoroughly, producing quality outputs with attention to details. Adopt the mission and vision of the company. Work output is consistently at or above expected volume day to day.. Always be on time on schedule and respond to the supervisor positively. Report any incident to the supervisor or Chef immediately to take action. Daily walk through in the kitchen to check equipment’s are in good condition.\u003C\u002Fp>\u003Cp>\u003Cstrong>\u003Cstrong>Key Duties and Responsibilities\u003C\u002Fstrong>\u003C\u002Fstrong>\u003C\u002Fp>\u003Cul>\u003Cli>Always be punctual. 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occupancy\u003C\u002Fli>\u003Cli>Monitor stock movement and be responsible for ordering in his section\u003C\u002Fli>\u003Cli>Maintain proper rotation of products in all chillers, freezers, dry store to minimize wastage \u002F spoilage (FIFO)\u003C\u002Fli>\u003Cli>Follows the instructions and recommendations from the immediate superior to complete the daily tasks\u003C\u002Fli>\u003Cli>Adhere to all recipes given by the Restaurant Chef.\u003C\u002Fli>\u003Cli>I need to be fully involved in making all recipes for Breakfast, lunch, pool bar snacks, beach, IRD, dinner service, special events menus,\u003C\u002Fli>\u003Cli>Ensure all mise en place to be ready on time for Breakfast, Lunch and Dinner service\u003C\u002Fli>\u003Cli>Maintain Consistency on all prepared food served during breakfast, lunch and dinner at all time.\u003C\u002Fli>\u003Cli>Check periodically expiry dates and proper storage of all food items in the section required.\u003C\u002Fli>\u003Cli> To report any maintenance issues to the Chef de Partie or Sous Chef\u003C\u002Fli>\u003C\u002Ful>\u003Cul>\u003Cli> To be flexible and willing to help all restaurant kitchen at busy times if required\u003C\u002Fli>\u003Cli>Involve in learning new technics from supervisors\u003C\u002Fli>\u003Cli>Always seek and share freely with the superior for innovative ideas.\u003C\u002Fli>\u003Cli>Consistently offer professional, friendly and proactive guests service while supporting fellow colleagues\u003C\u002Fli>\u003Cli>Liaise daily with outlets chefs to keep open lines of communication regarding guests feedback\u003C\u002Fli>\u003Cli>Follow all safety and sanitation policies when handling food and beverages\u003C\u002Fli>\u003Cli>Establishing and maintaining effective inter departmental working relationships\u003C\u002Fli>\u003Cli>Having good interaction with guests while working on the buffet station.\u003C\u002Fli>\u003Cli>Full awareness of all menu items, the recipes, methods of production and presentation 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