·        Set up preparation area (includes utensils, pots and pans, cutting boards and knives). As defined by the outlet or section in charge.

·        Should have good knowledge in Filipino Cuisine

·        Performs duties as required by section in charge.

·        Must keep work area clean at all times and make sure correct use of equipment chillers and freezers.

·        Helps the set up of daily buffet as per standards.

·        Collects dry store, fruits, vegetables, dairy, raw meat and fish/Sea food requisitioned by the outlet or section in charge.

·        Participates in the daily mise en place delegated by the outlet or section in charge.

·        Must be willing to learn and attend any training scheduled by department head for the benefit of the employee and organization

·        Prompt work pattern and must remain flexible at all times

·        Must be willing to  be rotated in carious kitchen sections as required

CosT CONTROL AND PROFITABILITY

·        Deals with spoilage, breakage and accident efficiently in accordance to the required standard.

·        Abides by the instructions given by Superiors.

LAWS, REGULATIONS & POLICIES

·         Ensures compliance with business operations laws

·         Ensures compliance with hospitality operations laws

·         Ensures compliance to all applicable laws, and corporate standards and guidelines