Staff training. Responsible to supervise junior chefs or commis and other CDP
Good communications skill. Consults and coordinates daily with Sous Chef and Head chef on the daily requirements, functions’ prep and also about any last minute events.
On the job knowledge. Must have a knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation and a full awareness of all menu items, their recipes, methods of production and presentation standards.
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