• Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand,
• Ensures that dishes are well presented, of a high standard and at the right temperature,
• Delivers dishes in good time to suit guests' wishes,
• Depending on the hotel, may be asked to receive deliveries, check and store merchandise,
• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests,

Management and administration

• Is actively involved in meeting the department's targets:
    - by following the cooking instructions to the letter
    - by avoiding waste and loss of food items
    - by respecting the procedures and internal audits applicable in the hotel
• Helps conduct inventories                                                                                                                                            
• Helps manage stocks of equipment by avoiding breakages