Let Staff Know What's Going on in Property; Changes, Special Events etc… Supervise production and quality; provide guidance and instruction, Taste quality of food, soups, sauces and other items… Work areas must be clean and sanitary in compliance with the health code, sanitation buckets at each station Reinforce dress code for all back of the house staff (Clean Uniform, pants, shoes, finger nails trimmed and Men should be Clean Shaven everyday), thermometer, cut gloves and hat. Make sure the hot and cold line are organized and cleaned Ensure that all food is properly stored, wrapped, dated and rotated throughout service FIFO method and All Boxes Locked & Secure Notify Executive or assistant chef prior to leaving Assist in the preparation, portioning and garnishing of all foods.