To actively participate in the training, development the Culinary colleagues, according to the monthly training plan, gallop guest index-“Comment Cards”, hygiene reports and any other highlighted areas for fine tuning/development that would benefit the team and guests.
To report accidents and sickness in the log Book and to report any such incidents immediately to the Executive Chef, with clear and concise updates if required, and follow up completed.
To attend meetings and briefings as instructed by the Executive Chef, and clearly and concisely disseminates relevant information to related teams, within pre-determined time frames.
To conduct regular meetings with the Culinary colleagues to assist, provide support , build morale and enhance credibility
To assist the Executive Chef –Chef de Cuisines, communicate and delegate the production schedule for the day, collating quantities to be produced from the forecast and for the next day's operation, to the team with clear and concise details, and follow up