Good communications skill. Consults and coordinates daily with Sous Chef and Head chef on the daily requirements, functions’ prep and also about any last minute events.
On the job knowledge. Must have a knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation and a full awareness of all menu items, their recipes, methods of production and presentation standards.
Professionalism. Show maturity, proficiency in the sections you’ve learnt, willingness to listen to the senior and head chefs, and an ability to take on board both their instructions and criticisms.
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