Maintains and cleans all work areas, kitchen equipment, and utensils to the high standards of cleanliness and hygiene required by the hotel. Coordinates with colleagues whenever necessary regarding operational problems. knows how to make different types of bread and pastry items. Is familiar with the operational procedures of all equipment in the kitchen and operates them in the correct manner to ensure maximum efficiency and personal safety. To assist in the implementation of the various food safety and hygiene standards, including HACCP and other regulations. Participates in regular meetings and briefings as may be scheduled. Participates in any scheduled training and development program that may improve personal or departmental standards. Responds to any changes in the food and beverage function as dictated by the industry, company, or hotel. Is aware of the method of preparation and the standard recipe for every menu item in his particular kitchen and follows the procedures at all times. Food preparation and cooking, plating, and presentation. Kitchen maintenance and cleaning, following food safety requirements. Maintaining and ordering stocks and supplies.