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Job Duties
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 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 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.
Ensure the kitchen is secure, clean and safe before going off shift.
Produce recipes and costing in conjunction with the Executive Chef or Sous 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.
Perform miscellaneous job-related duties as assigned.
Perks
5 Day Work Week
Summary of role requirements:
- Flexible hours available
- 1 year of relevant work experience required for this role
- Working rights required for this role
