To provide the best possible memory to ourguest with them leaving having consumed the best breakfast lunchdinner or snackpossible.
Dutiesinclude/Key areas ofresponsibilities
1. To ensure that at alltimes breakfast/lunch/dinner preparation and service from thekitchen meets the agreed standards set by the chef andmanagement.
2. To maintain a strict food safetymeal quality and cost control whilst on duty on all food itemsissued from the kitchen.
3. To ensure that allorders are prepared according to the instruction and specificationsset by the chef appropriate to the check.
4. Toensure portion control is strictly adhered to and action caseswhere wastage occurs bringing waste items to the attention of themost senior chef on duty.
5. To ensure the correctstorage of all food items strictly adhering to company policy withregard to stock segregation and day dotting ensuring correct stockrotation and maximum security at all times. To record temperatureof fridges and freezers on correct forms on a daily basis asinstructed by most senior chef on duty.
6. Tocheck all goods delivered against the relevant documentation andcheck also for quantity and quality and storing away in appropriatefridge/freezer/stock room within a 20 minute time period afterdelivery.
7. To assist in maintaining the foodcost percentage within the budget of not more than30%.
8. To ensure encourage and promotecommunication links between the kitchen and other departmentswithin the hotel at all times especially with food service staffwithin food service times.
9. To be aware of andcomply with safe working practices as laid down under the Healthand Safety Act and the Fairview Hotelspolicy.
10. To be aware of and comply with Food andHygiene Regulations and the Fairview hotelspolicies.
11. To wear any appropriate protectiveclothing provided by or recommended by the company andrecommendations of any equipment provider such as thedecarboniser.
12. To report any defects in thebuilding or equipment according to the most senior chef on duty orthe duty manager immediately.
13. To ensure anyaccidents to staff guests or visitors are reported immediately tothe duty manager so that treatment can be administered if requiredand the matter can be recorded in the propermanner.
14. To attend company training if requiredto.
15. To action any other reasonable requestsmade by management
16. To arrive 10 mins beforeshift allowing time to change into correct uniform and be in thekitchen fully prepared to start shift ontime.
N.B. This JobDescription is intended to illustrate the main duties andresponsibilities. It is not exhaustive of all aspects of the rolebut serves as a guideline. You are advised that the duties andresponsibilities may change from time totime.
Remote Work:
No
EmploymentType :
Parttime