- Ensures following HACCP (Hazard Analysis Critical Control Point) procedure in all food preparations
- Ensures the cleanliness and hygiene procedure of your working area (CLEAN AS YOU GO philosophy to be applied).
- Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu
- Tests cooked foods before plate-up and service
- Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies
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