Job Description To report for duty punctually wearing the correct uniform and name badges at all times. Organize shifting in the section with regard to mise-en-place production and its service. Give tasks to Demi Chefs and Commis Chefs and check that they are carried out in the correct manner. Write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Head Chef / Executive Sous Chef in order to achieve the high stock rotation desired in…
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