- Supervising the daily monologues - and in case there was an important event, he would supervise the meeting of the chefs and explain all the requests and the monologues and distribute the roles to all the heads of the departments
- Receiving fresh goods, supervising and ensuring their quality, cooling degree, expiry date, adding their containers and respecting the hassip.
Attending the management meeting with the general manager every morning to know all the developments related to the hotel
- According to the stages of HACCP - supervising the control of all warehouses and refrigerators and their degree of coldness, making sure that they are clean and covering all their utensils in the correct manner
- Setting times to train chefs and teach them the latest developments in international cooking
- Follow up the progress of breakfast, lunch and dinner buffets, take the opinions of customers and listen to their observations and criticisms sometimes
- Taking into account the conditions of workers, such as cleanliness, respect for time, nutrition, and ensuring that all work requirements are provided, including equipment and merchandise
- Supervising the cost of meals and cakes, in coordination with the Accounts Department
Giving chefs room to invent new dishes and motivating them to do so by nominating the ideal worker
- Be sure to raise the reputation of the hotel or company and be dedicated to that
