Roles and Responsibilities
1. To monitor stock movement and be responsible for ordering on your section
2. To ensure minimum kitchen wastage.
3. To ensure knowledge of the product is maintained and communicated to all relevant personnel.
4. To be responsible for completing your mise-en-place.
5. To learn and record skills and recipes from other members of the department.
6. To report any maintenance issues to the Head Chef / Sous Chef immediately.
7. To comply with all Club’s policies and procedures to ensure that all statutory regulations are observed.
8. To liaise with the Head Chef / Sous Chef and implement new menu/dishes/systems where applicable.
9. To ensure all statutory regulations are adhered to, such as food hygiene policies.
10. To be flexible and willing to help the restaurant kitchen at busy times if required.
Job Requirements
· Minimum professional kitchen apprenticeship or industry training certificate
· Completed WSQ Food Hygiene course.
· At least 1-2 years of relevant working experience
· Knowledge in food handling and preparation
· Team player and good interpersonal skills
· Able to work in a fast paced environment
