Key Responsibilities:
1. Be familiar with daily and ongoing menus, functions, specials, etc. Offer ideas for new dishes and, when invited, submit new menu items.
2. Ensure individual section and responsibilities are ready to meet daily, function, and special requirements.
3. Ensure the necessary stocks are on hand at the right quality and quantity.
4. Ensure each component of a dish prepared is up to standard, properly cooked, and delivered on time.
5. Follow recipes and instructions carefully.
6. Clean preparation and service areas daily.
7. Clean other areas as required.
8. Be familiar with and follow the Food Control Plan.
9. Ensure ongoing support of standards such that subordinate staff perform their duties correctly.
10. Inform Head/Sous Chef of any shortfalls in stock or ordering needed for the next day.
11. Prepare and cook raw materials to the required standard.
12. Prepare and cook appropriate amounts of stock to meet demand but avoid waste.
13. Treat all staff fairly and with courtesy.
14. Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to.
15. Ensure all maintenance problems are promptly reported to Head or Sous Chef.
16. Overall running of the kitchen in absence of Head Chef and other senior chefs.
17. Any other duties the employer may reasonably require.
Apply online for this role or contact Guri Chahal for more information.
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