Aim of the role
To ensure that all food preparation and dishes are made to the standard laid by the Company.
Responsibilities:
1. Assist the Head Chef during service for timing and progress of all dishes.
2. Liaise with the Sous Chef and Head Chef regarding possible improvements or difficulties in your section.
3. Take ownership and ensure that the presentation, taste, texture, and quantity are maintained to the standards laid by the Company.
4. Be confident and fully conversant with the menu and be adaptable to continual changes to ensure that the menu is kept in line with customer demands and Company policies.
5. Ensure that the correct ingredients are used as specified by the Head Chef to maintain quality at all times.
6. Take ownership and direct responsibility with passion and pride for all dishes served in your section.
7. Be passionate and attend any necessary training sessions or meetings.
8. Ensure that all appliances, fixtures, and fittings are safe and work in accordance with Health & Safety regulations, reporting any faults to the Head Chef or Senior Sous Chef.
9. Maintain high standards of cleanliness in your section and assist in any hygiene or cleanliness tasks as requested by a senior chef.
10. Be fully aware of all hygiene control and chemicals used in the workplace.
11. Work as part of a team in a constructive manner that enables the hotel to achieve its objective of being a market leader in the luxury hotel sector.
12. Understand and execute the company's policies and procedures with respect to privacy, confidentiality, and data protection.
13. Be fully aware of the Hotel's Fire Safety Procedures and Health & Safety regulations.
#J-18808-Ljbffr