Maintain an exceptional menu knowledge and attention to detail with plate presentation based on a set use record;
Prepare and service of food items ordered by guests, using standardized recipes, to meet quality standards set by the management;
Regularly restock all kitchen supplies and food items required for service following the rule of First In First Out stock rotation;
Ensure proper stock rotation to minimize wasted food;
Carry out proper storage and labeling of foodstuff and leftover foodstuffs and uncooked products to ensure safekeeping;
Ensure that all food storage, preparation and service of all foods meet the temperature guidelines recommended by the superior;
Make sure all light and heavy kitchen equipment is cleaned, maintained and stored appropriately at the end of the shift;
Ensure that the overall cleaning of the section is carried out effectively;
Supervise the Kitchen crew;
Perform other job related duties as assigned.