Hasan Madushanka

(Italian, Mexican, Meditariane and African Cusine)

• Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
• Hygiene control – Cleaning Schedule. Ensure that all records for the Criterion board are maintained.
• SOPs for all dishes are implemented with the aid of a Chef de Partie.
• Be responsible for stocks and control wastage, according to company standards.
• Assist in maintaining and improving upon budgeted food cost
• Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
• Assist the head chef in the fulfilment of his or her duties to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Be aware of the action to be taken in the event of a fire.
• .Create and maintain an effective working relationship with colleagues and Managers and the suppliers.