Job Overview:

Responsible to assist in the preparation and service of food for guests and staff under the supervision of the Chef Incharge/ Sous Chef/Chef de Partie.

Duties & Responsibilities

 To maintain a high standard of specified work in accordance with the instructions of Chef In Charge.

 To prepare and cook food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from the Chef In Charge.

 To monitor stock movement and be responsible for ordering on your section.

 To aid in achieving food cost, kitchen standard and overall objectives.

 To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage.

 To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to the Chef In Charge.

 To keep high standards of personal hygiene, clean uniform .

 To assist with the acceptance and storage of deliveries and that all relevant• company procedures are adhered.

 To have an understanding of menu planning, the implementation of stock controls

 To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by Chef In Charge

 To be aware of and comply with statutory requirements regarding the work place such as health and safety, hygiene, fire prevention, licensing and employment law, etc.

 To carry out and assist in the smooth running of the kitchen .