Food Production
• Prepares food for special orders, buffet presentation, VIP parties and other functions as required.
• Inspects, selects and uses only the freshest food products of the highest standard in the preparation of menu items.
• Relieves any cooking/preparation station as needed.
• Observes production flow and makes adjustments in order to adhere to cost control and quality requirements.
Menu Development
• Assists the Executive Sous-Chef, Sous-Chef and Chef de Cuisine in standardising recipes for all food service, locations whilst taking into consideration customer base, popularity of various dishes and costs.
• Keeps oneself informed of new kitchen techniques and culinary trends.
Other cognate duties..
