2.1 Support the Executive Chef in: selecting qualified people to work in the department; ensuring that the personnel work in a healthy, coherent, systematic and organized manner; and create team spirit and increase their motivation by contributing to their education, professional skills and personal development.

2.2 Is responsible for the cost, quality, hygiene, taste, presentation of all types of food produced in or purchased by the facility and the customer satisfaction related to these.

2.3 Within kitchen hygiene rules chef who is working in the kitchen should have short and well cared hair, it is not allowed that man has a moustache or beard.

2.4 Work in a coordinated manner with all sous chefs and section chefs and instruct them as needed.2.5 Identify the work methods and cooking standards and ensure that these are applied to ensure that food is prepared in a quality manner and that personnel work efficiently.

2.6 Check the d...