Preparation of food items according to recipes and menus, including specialized bread production for Breakfast ‘Theme Nights’, buffets, banquets, and a la carte.
Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and colleagues when directed to do so.
Checks the daily menus, function sheets, par stocks, and mise en place lists.
Records all recipes and procedures in own recipe book.
Ensure cleanliness, hygiene, and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area, and cold rooms.
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