- to work shift or split duty, depending on the needs of the business
- to discuss quality factors and defects on purchased goods with Head Chef to determine value and corrective action when necessary
- to assure a constant supply in quality and quantity to all food outlets
- to check daily all storage areas and maintains a high level of hygiene in all areas
- to assume orderly handling of all raw products and checks that quantities prepared are according to recipes and dish specifications
- to assure a smooth operation during all service periods, keep good communication with all outlet supervisors
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