Chef Muhamedu Fahir

Support the chef de partie or sous chef in the daily operation and work

 Work according to the menu specifications by chef de partie

 Keep work area at all the times in hygienic conditions according to the

rules set by the hotel

 Control food stock and food cost in my section

 Prepare the daily mise en place and food production in different sections

of the main kitchen or satellite

 Requisitioned supplies and equipment

 Ensure the highest standards and consistent quality in the daily

preparation and keep up to date with the new products,recipes and

preparation techniquespa