3.1 Follow the instructions from Head Chef and Sous Chef and implement it in own section.
3.2 Prepare the production plan or own subordinates.
3.3 Take part in the production.
3.4 Follow changes in traffic, and secure correct delivery time.
3.5 Ensure recipes, hygienic standards, work procedure are followed.
3.6 Check the maintenance of the machinery and that he machinery is handled in a proper way.
3.7 Supervising of the Date mark system and monitoring expiry products.
3.8 To attend HACCP and I.S.O. courses and implement the same.
3.9 Train the lower position with the newest technology and techniques.
3.10 Supervision and organizing of raw materials
3.11 Support Head Chef, Sous Chefs in product development.
3.12 Help out for the layout and set-up of food presentation.
3.13 To assist other unit when required on temporary basis.
3.14 Order raw materials from store.
3.15 Reject raw materials which are not according to standard

Chef who is Responsible for the following Sections in Kitchen:
Bakery
Pastry
Hot kitchen
Cold kitchen
Preparation
Food Packing