2.1 Assist the Sous Chef in the full operation of all kitchen units.2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of foodproduced in or purchased by the facility and the customer satisfaction related to these.2.3 Within kitchen hygiene rules chef who is working in the kitchen should have shortand well cared hair, it is not allowed that man has a moustache or beard.2.4 Identify the work methods and cooking standards and ensure that these are applied toensure that food is prepared in a quality manner and that personnel work efficiently.2.5 Work in a coordinated manner with all section chefs and instruct them as needed.2.6 Personally control that the presentation and quality of food prepared for breakfast,lunch and dinner is in accordance with the standards.2.7 Prepare the list of materials to be purchased, place their orders on the system andcheck the meat, fish and vegetables that are purchased.2.8 Control the daily provision vouchers and accelerate the circulation of slow-movingsupplies.2.9 Check the cooling systems of food storages and ensure that food is used according tothe first in, first out principle.2.10 Plan food production in accordance with the stages identified by the ExecutiveCulinary Chef.2.11 Control the current status of raw foods and provisions as well as the way that excessfood is used, prevent food from spoiling, use excess food in an efficient manner, andcontrol the portions of food.2.12 Is responsible for preparing standard recipes for all foods produced in order tostandardise the portions, taste and quality.2.13 Continuously monitor that the personnel working in the department comply withpersonal hygiene rules.2.14 Ensure that the records needed for the food safety system are kept regularly.2.15 Check all of the storage houses at the beginning of work and ensure that they areorderly, deliver old products to production, and make sure that the remaining food ismade use of.2.16 Check the menu and inform and warn personnel of any missing or problematicproducts so that the same situation does not re-occur.2.17 Monitor the performance of personnel and report personnel that do not workefficiently to the Executive Sous Chef.2.18 Organise the personnel’s weekly schedule. Control the monthly timecards and submitto the Executive Culinary Chef for approval.2.19 Identify the training needs of kitchen personnel and ensure that the necessary trainingsare organised and delivered.2.20 Deliver trainings to food production personnel about menu preparation, productrecipes and food costs etc. (except for standard trainings such as the Food SafetySystem and ISO standards).2.21 Predict that all activities and to be purchased all equipment and belongings may createdisease for the environment, to join all activities which is organized to protectbiological diversity and shares the responsibilities, shares the individualresponsibilities in order to increase environment knowledge and to carry on necessarytrainings. To provide minimum consumption currently used all stuffs and equipment(paper, printed out etc.).2.22 Implement necessary warnings and departmental trainings in order to save energyinside the facility2.23 To implement his responsibilities in order to eliminate and collect waste in a properway, reduce environmental pollution and harmful effects to the environment.2.24 Carry out all responsibilities related to the quality management systems implementedat the facility.2.25 Carry out all other duties assigned by managers and hotel management not specifiedin the job description
