SPECIFIC DUTIES The following are specific responsibilities and contributions critical to the successful performance of the position: •Prepare, supervise and cook on assigned station of work. •Oversee food production by Commis Chefs in the kitchen. •Assist Sous Chef with taste panels and menu classes. •Discuss food production problems through with Sous Chef. •Assist Sous Chef with menu planning, stock control and costing. •Deputise in the Sous Chef’s absence. •Assist Sous Chef with departmental promotions and sales opportunities. •Rotation of foods – First in First out (FIFO). •Check quality of mis en place and report any problems to the Sous Chef. •Take on job training to Commis Chefs and Demi Chef de Partie. •Make sure production sheets (e.g. steak charts etc.) are filled out and updated on a daily basis. •Make sure all food items are sent to the correct area on time. •Be able to work on other sections when needed and take part in cross training when directed. •Attend all department meetings on or off duty (off duty will be paid). •Follow the ‘Clean as you go’ policy and keep work areas and fridges tidy at all times, and have a supervisor check before you leave. •Ensure the 46-point checklist is being enforced and follow-up on any areas likely to fall short of full marks with the Executive Chef. •Liaise with restaurant manager, supervisors and waiting staff as necessary in order to achieve high guest satisfaction. •Fill out the appropriate cleaning charts, temperature charts etc. on a daily basis. •No associates to be on the property after working hours without authorisation of Manager. •Follow all kitchen regulations as outlined and directed. •Be aware of accident prevention and help enforce safe working conditions. Zero accidents are our goal.