*Assist the Executive Sous Chef in the full operation of all kitchen units.
*Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.
*Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.
*Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.
*Work in a coordinated manner with all section chefs and instruct them as needed.
*Personally control that the presentation and quality of food prepared for breakfast, lunch and dinner is in accordance with the standards.
*Prepare the list of materials to be purchased, place their orders on the system and check the meat, fish and vegetables that are purchased.
*Control the daily provision vouchers and accelerate the circulation of slow-moving supplies.
*Check the cooling systems of food storages and ensure that food is used according to the first in, first out principle.
*Plan food production in accordance with the stages identi
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