Main  Responsibilities 

Operation

•    Train and supervise the work of kitchen personnel in the respective sections

•    Ensure personal cleanliness and proper deportment of all team members

•    Produce high quality food in a specified area of the food preparation and ensure that this is also practiced amongst all team members

•    Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out

•    Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

•    Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling ...