POSITION OBJECTIVE 
Represent the company’s high standards of personal presentation and demonstrate efficient time keeping, presentation and work flow.Maintain service of food to assigned task standards/spec/batch cooking. 
Key Responsibilities: 
- To ensure the mise en place of the section is performed to the high standard required at all times 
- To maintain the high presentation, correct plating and cooking of food at all times with guidance from senior chefs 
- To maintain the highest standard of cleanliness and up-keep of equipment 
- Confidently be able to run at least two sections in the kitchen 
- Maintain good working relationships with your colleagues and all departments 
- Fully understand opening and closing process and how to write and follow a prep list 
- Complete understanding and demonstration of spec knowledge and portion control 
- Cordinate and work with Chef de Partie and Commis Chef in every day operations.