Sujit Sah

To ensure that all stocks are kept under optimum conditions

To ensure that all mise-en-place is always freshly prepared and on time

To ensure that all dishes are being prepared to the correct recipe and to the correct

quantity

To ensure that all dishes reach the hot plate or passe correctly gamished, the correct portion and size, presented on the correct serving dish in the prescribed manner

To ensure that section is being kept clean and tidy at all times

To ensure that junior chefs and trainees receive the right training and optimum guidance

To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef

To ensure that no horseplay is allowed in his section and that all staff under his control

are treated fairly and with courtesy To deputise in the sous chef's absence and take charge of the kitchen when directed to

do so

To attend training courses and seminars as and when required

To strive to study management subjects in preparation for future advancement

LANGUAGE SKILLS

Ability to speak, read, analyse, and interpret standard of performance manuals, technical procedures, manuals or statutory regulations.

• EDUCATION and/or EXPERIENCE

• Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
• Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
• Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
• Prepared raw materials for cooking by cutting vegetables and preparing dough.