1. Job Description
- 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 failure and hazards are reported to the Executive 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 control 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 surfaces, refrigeration, stores are cleaned and sanitised before end of shift
- Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice
- 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
- Attend all team briefs as required
- Perform miscellaneous job-related duties as assigned
2. Job Requirements
- Ability to communicate in English
- Able to work in a team environment
- Highly responsible and reliable
- Able to work well under pressure in a fast-paced environment
