Implements all the food and beverage policies and procedures
Recognizes good quality products and presentation.
Maintains high sanitation standard throughout the working station.
Knows and understands all the Basic policies and procedures in food production.
Maintains all service standards established for the Pastry Kitchen.
Follows up and complies with the cleaning schedule established for the Kitchen
Assist the chef de party in the production of the en mise-en-place for the elaboration of the all menu according to receipt and fiche technique.
To report all faulty equipment to the Sous Chef, to maintain effective working environment
To achieve maximum utilization of material, equipment and for quality and food cost control.
Manages time effectively, by meeting deadlines on time.
Assist the Chef de Party in the production and distribution of food Item according to the requirement