JOB SCOPE Under the general guidance and supervision of the executive chef, and within the limits of established Movenpick policies, assists in the overseeing and directing of all aspects of the hot production.Organizes kitchen operations and prepares and serves a range of dishes, whilst supervising junior members of the Kitchen Brigade. Promotes the work culture and the company’s core values.DUTIES RESPONSIBILITIESInforms on a daily basis the direct supervisor on all relevant information on operational and personal matters, including information which does not require the executive chef’s action.Checks function sheets and sees to it that all food items for restaurants, banquets and special functions are prepared on time and meet quality and quantity standards.Takes proper inventory of food items in his section.Prepares on daily basis food requisitions as assigned.Maintains cleanliness in all assigned areas, including refrigerators and freezers.Performs duties common to all supervisors and other duties as maybe assigned.Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control.Supervises and participates in the preparation of assigned lunch and dinner buffets,special functions, banquets and restaurants supply.Makes daily production list for his/her section.Ensures that Movenpick cost control policies and procedures are followed.Produces with his/her staff all products according to Movenpick recipes.Observes and tests all food being cooked samples all food before it is served.Organize shifting in the section with regard to mise-en-place production and its service.Give tasks to Demi Chefs and Comis Chefs and check that they are carried out in the correct manner.Report any problems regarding failure of machinery and small equipment to the Chef de cuisine 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.Accidents and sickness to be written in logbook and report to the Executive Chef / Chef de Cuisine.Check Demi Chefs / Comis Chefs on his/her section: e.g. regarding personal hygiene.Assist the Chef de cuisine 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.