•Prepare menus in collaboration with colleagues •Ensure adequacy of supplies at the cooking stations •Prepare ingredients that should be frequently available (vegetables, spices etc.) •Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes •Put effort in optimizing the cooking process with attention to speed and quality •Enforce strict health and hygiene standards •Help to maintain a climate of smooth and friendly cooperation

•Support Sous Chef in the daily operation and work •Work according to the menu specifications by Sous Chef •Keep work area at all times in hygienic conditions according to the rules set by the hotel •Control food stock and food cost in his section •Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites