Participates in the preparation of all soups, vegetables, potatoes, eggs dishes, pastes, rice dish and garnishes in accordance with established Recipe Cards and methods.

·         Checks daily function sheets and daily menu to ensure propriety production levels.

·         Initiates requisitions to stores based on daily menu, function sheets and forecast.

·         Ensures that all Kitchen / Room Service & Restaurants Outlets are sufficiently supplied with their requirements.

·         Ensures that all dishes are correctly garnished before being sent to the restaurants or any other outlets for the service.

·         Ensures food is correctly prepared by sampling on regular basis.

·         Ensures during meal periods that buffet table is kept replenished and attractive for the duration of service.

·         Ensures portion control policy / standard plating instruction are adhered to.

·         Conducts on the job learning events as appropriate.

·         Ensures section is kept in clean and orderly fashion.

·         Ensures that all equipment / utensils in the section are correctly handled and maintained

·         Participates in menu planning as appropriate.

·         Establishes and maintains effective employee relations.

·         Coaches employees in his section the “Clear as you go” method of working. 

·         Ensures IHC Hygiene and Sanitation Standard are attained in the section.

·         Complies with Health and Safety Policy.

·         Regularly checks in fridges and walking coolers the following:

·         Expiry dates

·         Cleanliness

·         Hygiene and sanitation

·         Temperatures of the cold rooms

·         Production mis en place

·         Identifies and prepares all tasks break down in the Commis section.

·         Monitors the food production according to the Resort standard.

·         Prepares market list for the section and forwarded to Chef de Partie or his delegate.

·         Keeps an up-to-date standard recipe file for food items to include:

·         Recipe list (cooking with style)

·         Food cost

·         Importation items list & their costs.

·         Items preparation timing

·         Participates the following meetings as per the schedule:

·         Department communication meeting

·         Training coordinators meeting

·         Maintains high rating on S.P.P.S & G.S.S.

·         . Familiarizes yourself with the following procedures:

·         Resort fire procedures.

·         Crisis management system.

·         First aid procedures.

·         Health & Safety policy and procedures.

·         Resort security procedures.

·         Resort product knowledge.

·         Resort standard manuals (Department concerned).

·         Palace environmental procedures.

·         Conducts monthly communication meeting for the section employees (cooks).

·         Maintains high level of staff discipline.

·         Performs related duties and special projects as assigned.