DCDP

• Responsible for all food production in the area assigned to him.

• To assure conformance to all food production standards and specifications set by the executive chef.

• To control usage and eliminate wastage with a view to minimizing food costs.

• To maintain a high standard of cleanliness in his station.

• To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef.

• To upkeep all equipment used in his section.

• To work with all other sections and maintain harmony in the main kitchen.

• To train and supervise kitchen personnel in his station.

• To ensure that employees in the department conform to house rules and policies of the Hotel.

• To initiate the performance evaluation of his subordinate staff.

• To ensure that kitchen personnel in his station conform to hygiene and sanitation practices.

• To personally supervise the maintenance of proper cooking, thawing and storage temperatures for all raw and cooked food in his/ her station.

To facilitate the timely pick-up of food orders placed by the service staff.