Job Responsibilities:
- 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 Executive Chef or another senior member of staff
- Ensure a strict control on food waste and report any waste using 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 and 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.
- Ensure a close professional working relationship with other members of staff at all times
- Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils
Job Requirements
- 6 day work week
- At least 3 years of relevant experience
- Experience in both Western and Asian cuisine will be an advantage
- Basic communication and interpersonal skills
