·Make sure that the food is produced in a very attractive way with attention to every detail; delicious and well-textured while corresponding with menus. Food temperatures must always meet safety standards.

·Perform food production and presentation to the customers and staff as directed by the Senior Sous Chefs.

.Consistently use food production methods in accordance with current state and local standards, guidelines and regulations that govern the facility. Must also comply with department and organizational policies, procedures and the Executive Chef’s instructions to ensure that the customers’ expectations are consistently met at all the times

·Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene and Fire Safety.

·Train on emergency and evacuation procedures.

.Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the Line Manager.

·Ensure that performance appraisals are up to date, carried out proficiently and in a timely manner.

·Supervise the work of the team to ensure adherence to quality standards, deadlines, and proper procedures are followed, correcting errors or problems.

.Contribute to a team-oriented and associate-oriented company culture