• Ensures that the Cutter Section of the Seafood Kitchen operates smoothly and is able to support the operations of the kitchen.
• Ensures that the trimming and cutting of meat are done according to requirements.
• Ensures that preparation of ingredients and portioning are done according to requirements.
• Ensures dish presentation is done well and with show piece if necessary.
• Ensures that wastage is minimized at all times and strict portion control is exercised.
• Ensures optimum storage of perishable goods to ensure quality is maintained at all times.