CHEF

. Refer to the list of needed ingredients on a day-to-day basis and check inventory.

. Acquire ingredients not available in storage prior to the start of the day.

. Inform the kitchen staff of their schedules and delegate appropriate duties.

. Prepare ingredients by chopping vegetables and meats.

. Assist head chef in cooking dishes according to set recipes.

. Monitor food budgets and make sure that all supplies are bought within the set budget.

. Make arrangements to store food items in a safe and orderly manner.

. Rotate frozen food items as standardized in the kitchen rule book.

. Hand ingredients and utensils to head chef during food preparation activities.

. Maintain kitchen order by ensuring the cleanliness of tables, counters, and work areas.

. Oversee cleanliness and maintenance of kitchen equipment and utensils.

. Operate kitchen equipment such as ovens and grills for cooking purposes.

. Maintain knowledge of all recipes so that the head chef's place can be filled effectively in case of absenteeism.

. Set prepared dishes so that they look aesthetically pleasing.

. Make certain that appropriate portions have been dished out.

. Able to work on weekend and public holiday