a. Responsible for all food production in the area assigned to him
b. To assure conformance to all food production standards and specifications set by the executive 
chef
c. To control usage and eliminate wastage with a view to minimizing food costs
d. To maintain a high standard of cleanliness in his station
e. To make out daily requisitions for the supplies needed with the approval of the executive chef 
or the Sous Chef
f. To upkeep all equipment used in his section
g. To work with all other sections and maintains harmony in the main kitchen
h. To train and supervise kitchen personnel in his station
i. To ensure that employees in the department conform to house rules and policies of the Hotel
j. To initiate the performance evaluation of his subordinate staff
k. To ensure that kitchen personnel in his station conform to hygiene and sanitation practices
l. To personally supervise the maintenance of proper cooking, thawing and storage temperatures for 
all raw and cooked food in his/ her station
m. To facilitate the timely pick-up of food orders placed by the service staff

In addition to the above mentioned duties and job functions, any other assignment given on an 
occasional basis or daily basis by the immediate superior or the management.