1. Responsible for all food production in the area assigned to him.
2. To assure conformance to all food production standards and specifications set by the executive chef.
3. To control usage and eliminate wastage with a view to minimizing food costs.
4. To maintain a high standard of cleanliness in his station.
5. To make out daily requisitions for the supplies needed with the approval of the executive chef or the sous chef.
6. To upkeep all equipment used in his section.
7. To work with all other sections and maintain harmony in the main kitchen.

chef job Chef job is placement consultant in service industry specially for kitchen staff