Main Duties Responsible for quality and high standards of all food prepared in the assigned outlet Responsible for all food prepared in assigned outlets according to the recipes. Controls all food preparation in his outlet. Checks on delivering food from part of the outlet (cold section, hot section, desert section) In the absence of Chef De Partie will be in charge and responsible for all matters happen on his shift Responsible for cleanliness and sanitation implemented with Chef De Partie Trains new staff Works closely with his superior and attends to any complaints received in his shift Controls the food cost and wastage. Checks the receiving and storerooms. Checks buffet set up and decoration. Attends relevant meetings assigned to him. Gives on spot training to the kitchen staff and trains the new staff. Checks acidulation and amortization of food Checks prepared food and shows how to improve. Tests new available items Accepts orders from restaurants, room service, etc. Passes orders orally to the stations. Accepts the prepared food from the stations and checks for quality. Hands food to the waiter Supervises break up of stations after service and proper storage in fridges. Checks cleanliness of the kitchen Ensures that all employees under his supervision:Uphold Dress and Grooming, Job Performance, Hotel Promotion, and Guest Service standards. Dressed in a clean and well-pressed uniform. Display a positive attitude toward his/her job at all times. Maintain professional conduct at all times (refrain from sarcasm, inappropriate language, personal conversations, ...etc.). Use their time effectively toward excellent service to the guests at all times. Interact positively with co-workers at all times (profession, respect, teamwork environment). Aware of and conforms with the hotel and safety rules and regulations. Keep the working place clean and tidy. May perform any other tasks as ordered by the Executive Chef or Sous Chef