CHEF L3
• To be responsible for food production of all meal periods, prepare Mis-en-place and service the food line during service.
• To ensure cook helpers are guided and trained in food production and applicable recipes.
• To ensure that adequate supplies of raw materials are always on hand for the meal period.
• To report for duty punctually, wearing the correct uniform and name tag at all times.
• To have a complete understanding of and adhere to the Sodexo policies relating to rules and regulations including but not limited to fire prevention, hygiene, health and safety.
• To maintain a high standard of personal appearance and hygiene at all times.
• To carry out any other reasonable duties and responsibilities as assigned.
• To consult with the Head Chef regarding pertinent information about the forecast for the day, and/or special function
• To continuously checks portions sizes and correct deficiencies.
• To know how to operate all kitchen machinery and maintain cleanliness of equipment and work station at all times.