1. Job Requirements
- Produce all items relating to the menu to the Executive Chef's standards.
- Maintain a high standard of hygiene and health and safety
- Ensure all equipment failture and hazards are reported to the Executive Chef or another senior member of staff
- Ensure a strict control on food waste and reporting any food wastage in the correct procedure
- Ensure all portion controls are strictly adhered to.
- Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes
- Ensure work surfaced, refridgeration, stores are cleaned and sanitised before end of shift
- Maintain a close professional working relationship with other members of staff at all times
- Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met
- Participate in monthly physical stock take of the Restaurant. including but not limited to plates and utensils
- Perform miscellaneous job- related duties a assigned
2. Job Requirement
- Ability to communitcate in English
- Able to work in a team enviroment
- Highly Responsible and reliable
- Able to work well under pressure in a fast - paced enviroment
