§Cooks foodstuff in quantities according to menu and number of persons to be served.
§Collects supplies from stores and keeps records and accounts.
§Organises the storage of dry goods and vegetables.
§Prepares food that is consistent in quality, and reflects the style of the outlet concept.
§Strictly adheres to the food apportionment policy to control costs.
§Strictly adheres to the methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.