Food Production

•           Prepares food for special orders, buffet presentation, VIP parties and other functions as required.

•           Inspects, selects and uses only the freshest food products of the highest standard in the preparation of menu items.

•           Relieves any cooking/preparation station as needed.

•           Observes production flow and makes adjustments in order to adhere to cost control and quality requirements.

Menu Development

•           Assists the Executive Sous-Chef, Sous-Chef and Chef de Cuisine in standardising recipes for all food service, locations whilst taking into consideration customer base, popularity of various dishes and costs.

•           Keeps oneself informed of new kitchen techniques and culinary trends.

Other cognate duties..