• Be responsible for efficient daily functioning of the department.
• Provide assistance to executive chef in all ramifications.
• Oversee kitchen operations, which must be done in accordance with the organization’s standards.
• Update the work schedule to be assigned to each cook.
• Ensure junior chefs adhere strictly to recipe review program of the organization.
• Apply on daily basis the Culinary Check List designed by event to correct any food preparation error and to monitor processes involved in such food preparation.
• Attach recipe review and culinary check list to culinary package for management reviews.
• Properly monitor cooks’ working hours, note those who are punctual and those who work overtime to mark them out for the appropriate compensation.
• Be available to oversee loading and to control fresh fish quality.
• Ensure proper storage of fresh products and other food items.
• Supervise junior chefs, relying on knowledge acquired over the years and in line with policies of the organization.
• Provide the all-important training to newly recruited cooks and take note of how they progress.
• Maintain consistency and quality in food taste in line with photos and recipes made available by the organization’s management.
• Communicate with the Provision section daily, ensuring perishable items are used up timely enough.
• Carry out consistent check up of coolers to ensure unexpected shortage is avoided.
• Closely monitor process of food preparation.
• Make use of special form provided by management to record all food leftover.