Works actively, co-ordinates and properly prepare all raw materials such as meat, poultry and seafood according to specifications and ensures a smooth and efficient operation
· Sets up for Breakfast lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
· Adheres to Movenpick standards of food quality, preparation, recipes, and presentation
· Orders adequate supplies for own section, and sets up “mis-en-place” for section
· Supervises the proper set-up of each item on menus and insures their readiness
· Supervises the correct receiving of meat, poultry and seafood according to specifications
· Stores unused food properly
· Ensures that food from own section is delivered on time
· Follows proper safety, hygiene, and sanitation practices
· Ensures readiness and makes priorities in case of last-minute changes to reservations
· Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference
· Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
· Co-ordinates job tasks with staff in own section
· Helps employees to achieve optimum quality
· Knows how to follow applicable laws regarding food safety and sanitation
· Ensure that spoilage and wastage is kept to a strict minimum
