To be fully conversant with the menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and Company policies.
Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks.
Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.
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To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef.