• Prepare, cook and present dishes within individual speciality and scope.

• Ensure food serving time and quality consistency.

• Ensure high standards of food hygiene in accordance to the rules of health and safety policies and the Company SOP.

• Assist the sous chef and F&B Manager to develop new dishes and menus.

• Coordinates daily tasks with Sous Chef.

• Operate and maintain all department equipment and reporting of malfunction.

• Manage and train any demi-chef de parties or commis chef.

• Ensure personal hygiene and cleanliness at all times.

• Ensure all chemicals are stocked up properly and filled up with proper handling procedures.

• Monitoring portion and waste control to maintain profit margins.

• Ensure stock inventory is at par.

• Ensure full operational of all kitchen equipment