•   Organize shifting in the section with regard to mise-en-place production and its service. •   Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner •   Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Sous Chef & Chef de Cuisine in order to achieve the high stock rotation desired in his/her section. •   Maintain good colleagues relations and motivate colleagues •   Ensure that training on a one-to-one basis has been carried out and comprehended. •   Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index. •   Responsible for completing the daily checklist regarding Mise-en-place and food storage. •   Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef and /or Chef de Cuisine. •   Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine/ Sous Chef and to follow up and ensure the necessary work has been carried out. •   Check the main information board regarding changes in any Banquets or other information regarding the organization. •   Keep the section clean and tidy. •   Pass all information to the next shift about functions, Mise-en-place (report everything) •   Make sure night is covered •   Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef. •   Check Demi Chefs / Commis Chefs on his/her section:  e.g. regarding personal hygiene. •   Assist the Chef de Cuisine/Sous Chef in composing new recipes and menu ideas. •   Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety. •   The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.