Ensure all staff report for duty punctually in full uniform, paying attention to personal hygiene, grooming and adhering to hotel polices on Due Diligence and Health & Safety. Must keep clean with a high level of hygienic state in all kitchen areas throughout the day. Ensure that all food preparation, storage areas, equipment and machinery are maintained in a clean state and in good repair. Ensure proper labelling and dates on food stocks, and are stored in legal, hygienic conditions. Delegates and assigns duties and responsibilities to subordinates as required for developmental purposes. Control food cost throughout the various departments of responsibility, keeping close control of agreed costing of approved recipes
