Ø To prepare and cook and present food
Ø Demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members
Ø To monitor stock movement and be responsible for ordering on your section
Ø Ensure minimum kitchen wastage; knowledge of the product is maintained and communicated to all relevant personnel.
Ø To be responsible for completing your mis en place
Ø Learn and record skills and recipes from other members of the department
Ø Report any maintenance issues to the Head Chef immediately.
Ø To comply with all Company’s policies and procedures to ensure that all statutory regulations are observed.
Ø To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable
Ø To ensure all statutory regulations are adhered to, such as food hygiene policies
Ø To be flexible and willing to help the restaurant kitchen at busy times if required
