• Prepare or directly supervise the preparation of a wide variety of soup and sauces according to the prescribed recipes.
• Assist the Executive Chef with inventories, pricing, cost control, requisitioning, and issuing supplies and equipment for food production.

      ·     Assumes oversight of food production and kitchen    personnel in the absence of the executive chef.

·     Assist Executive Chef with the supervision of employees, sanitation and safety, menu planning, and related production activities.

·     Cleans and maintains work area, utensils and equipment.

·     Ensures proper staffing for maximum productivity and high standard of quality, controls food and payroll costs to achieve maximum profitability.

·     Makes recommendation for maintenance, repair and upkeep of the kitchen, its equipment, and other areas as planned.

·     Prepares report, cost menus, makes schedules and performs administrative duties as assigned.

·     Attend day to day problems and needs concerning equipment and food supplies.

·     Detect and ensure disposition of spoiled or unattractive food, defectives / suppliers   / equipments and / or unusual conditions.

·     Consistently maintains standard of quality, cost presentation and flavor of food.

·     Perform miscellaneous job duties as assigned.

·     Ensure all life and safety areas in the kitchen are updated and maintained properly.

·     Coordinate with purchasing department that, the right product is purchased at the right price.

·     Manage all small operating equipments are kept safe and hygienic.

·     Assists Chef on Staff Training /Cross Exposure