Feel Welcome Feel Valued
Checks on requisitioned supplies to determinefreshness, quality and quantity.
Prepares weekly schedules of his personnel.
Trains and evaluates performance of hispersonnel
Ensures that kitchen equipment and utensilsare handled and used properly
Ensures that hotel cost control policies andprocedures are followed
Supplies other kitchen outlets with theirrequirements
Ensure cleanliness and maintenance ofequipment, work areas, and cold rooms, in coordination with other kitchens orstewarding
May act as Head Chef/Sous Chef during hisabsence