Responsible for assisting Executive Chef in supervising and coordinating all kitchen subsections.
Supervises the seasoning, marinating, cooking, braising, roasting, grilling, broiling and pan frying of all meats, poultry and seafood for main courses and appetizers; and the preparation of all hot sauces.
Checks function sheets and daily menus and initiates requisition of foodstuff based on functions, menus and forecasts.Supervise preparation of hot food items for the different kitchen subsections functions.
Observes and tests food being cooked; samples all food prepared.
Supervises preparation of hot dishes for lunch buffet. Considers availability of raw food on stock; sees to it that hot food items prepared recently are not repeated; coordinates with other kitchen subsections.
Supervises and participates in the preparation of short orders; obtains food orders from Sous Chef and prepares dishes accordingly.
Carves meats; portions food on serving plates, adds gravies and sauces and garnishes to fill orders.
Trains and evaluates performance of his personnel.
Prepares time schedules of his section for approval of Executive Chef.
Ensures proper handling, cleanliness and maintenance of equipment, utensils and cold room.
Participates in the activities of cost control.
Ensures that Restaurant cost control policies and procedures are followed.