• To completely understanding and follow the hotel’s rules and regulations, kitchen policies and procedures, kitchen rules and regulations. • To build and maintain good communication with all the staff. • To create a loyal and trustworthy staffs, who takes pride in their works, providing the highest quality of food as possible? • Check and control market list order every day. • Check the meats and vegetable from market. • Control the food cooking follow up the recipe. • Check the cleaning and hygiene of kitchen and employees. • To know perfectly all food items and methods in which way they were prepared when dealing with quest directly. • Prepare the meats and vegetable for function. • Check and control the usage something in the kitchen. • To inform Sous Chef of all problems in the kitchen. • To train new staff and retraining the existed staff in order to get them how to perform well according the hotel kitchen standard. • To control the order market list and request from store person. • To check and control employee and if any problem, have to report to chef de parties or Sous Chef • To attend the kitchen staff meeting. • To keep chef de parties or Sous Chef aware and informed on all items of interest. • Perform other related tasks may assigned by Sous Chef or the management.