1. Participates in, and supervises in the preparation of all Hot Dishes and Garnishes in accordance with established Recipe cards and methods.
2. Checks daily menu and function sheets to ensure appropriate production levels.
3. Initiates requisitions to stores based on daily menu, Function Sheets and forecast.
4. Ensure that all Kitchen / Room Service & Restaurants Outlets are sufficiently supplied with their requirements.
5. Ensure that all dishes are correctly garnished before being sent to the Restaurants
or any other outlets for the service.
6. Ensures food is correctly prepared by sampling on regular basis.
7. Ensures during meal periods that buffet table is kept replenished and attractive for the duration of service.
8. Ensures portion control policy/standard plating instructions are adhered to.
9. Conducts on the job learning events as appropriate.
10. Ensures section is kept in clean and orderly fashion.
11. Ensures that all equipment / utensils in the section are correctly handled and
maintained.
12. Participates in menu planning as appropriate.
13. Establishes and maintain effective employee relations.
14. Coaches employees in his section the "Clear as you Go" method of working.
15. Ensures IHC Hygiene and sanitation Standard is attained in the section.
16. Complies with Health and Safety Policy.
17. Regular check in Fridges and walking coolers the following:
a. Expiry Dates
b. Cleanliness
c. Hygiene and sanitation
d. Temperatures of the cold rooms
e. Production Mise en place
18. Identify and prepare all task break down in the Hot Kitchen section.
19. Monitor the food production according to the palace standard.
20. Prepare market list for the section and forwarded to Exec. Chef or His delegate.