Grill.
The Grill section is one of the hottest and busiest - everything on the grill section must be cooked to order so expert
timing and cooking skills are essential. Clear communication with the pass and other sections is also extremely
important to ensure high value items are not overcooked and wasted or not ready on time.
Management notes.
Make sure you are fully up to date with all HACCP requirements, constantly question the sauce chefs and monitor
HACCP recording. Make sure protein counts are done twice daily to check stock levels and quality.