Must have excellent food knowledge and a full understanding of culinary terms

Must be able to read, understand, follow and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office

Must be proficient in effecting completing tasks, work efficiently and productively

Must be able to work in any section of a kitchen

Coordinate and supervise all personnel assigned to his/her section, assign and delegate tasks accordingly

Undertake recipe reviews on a daily basis. Maintain recipe folders in an immaculate condition

Responsible to follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings

Control production levels and recommend ideas for improvements and better cost controlling

Prepare daily Electronic food requisitions needed for his section production and countercheck deliveries   for its accuracy; Report any discrepancies to his immediate supervisor

Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production

Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc) and followed at all times within his section

Reports for duty at assigned times, follows his/her supervisor’s instructions, and ensures that personal appearance, uniform and personal hygiene are in accordance with the company’s rules and regulations