Purpose of the position:

Presentation of daily mise-in-place

Look after stock-in-hand and checklist.

Brief the staff about recipes and maintain the hygiene standard.

 Responsibilities:

· Responsible for the real arrangements of all food things, their backups and garnish in his section.

· Prepare the mise-en-place in his segment.

· Keep his working zone clean and cleanliness in sorted out way.

·  Transferable to any segment without notification ahead of time, where labor deficiency exists

·   Accountable for the best possible care and treatment of thing endowed to him-fixings and gear and so forth.