·         Support Chef de Partie in the daily operation and work

·         Work according to the menu specifications by the Chef de Partie

·         Keep work area at all times in hygienic conditions according to the rules set by the hotel

·         Control food stock and food cost in your section

·         Prepare the daily mise-en-place and food production in different sections of the main kitchen or satellites

·         Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks

·         Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

·         Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control