1. Job Description
- Produce all items relating to the menu to the establishment standards to satisfy customers' expectations
- Maintain a high standard of hygiene and health and safety
- Ensure all equipment failure and hazards are reported to the Head Chef or another senior member of staff.
- Ensure a strict control on food waste and reporting any waste in the correct procedure
- Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
- 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 an recipes
- Ensure work surface, refrigeration, stores are cleaned and sanitised before end of shift
- Ensure the high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practices
- Ensure a close professional working relationship with other members of staff at all times
- Ensure the kitchen is secure, clean and safe before going off shift
- Produce recipes and costing in conjuction with the Head Chef as required, assisting to maintain that monthly profit margins are met.
- Attend all team briefs as required
- Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils
2. Job Requirements
- Minimum 3 years of relevent experience
- Possess good hygiene and personal grooming standards
- Able to work in a fast - paced enviroment
- Able to work split shifts
