Undertake the preparation and production of all food orders as required from the menu, ensuring the delivery of correct orders and appropriate presentation and quality for each service.
Responsible for the presentation, cleanliness, and hygiene of the kitchen and your own person at all times, ensuring hygiene procedures are followed and undertaking cleaning duties in line with the cleaning Rota, and as directed by the Executive Chef.
Ensure food safety and hygiene, follow correct procedures for the cleansing and preparation of all raw food, date, rotate all products correctly, and check the quality and freshness of food prior to use.
Ensure all storage areas, utensils and equipment are clean, tidy, and organized at all times.
Implement adequate systems of stock and waste control as directed by the Executive chef
Monitor, record and report any wastage
Develop positive working relationships within all the teams of the operation.
Attend and contribute to training or meetings as required.
Actively share ideas, opinions, and suggestions in daily shift briefings.
Ensure all kitchen members are aware of standards and expectations.
Assisting in kitchen management and reporting.
Staffing and training for all kitchen operations.
Streamlining and systemizing operations within existing as well as new ventures.
Formulating new ideas and evaluating opportunities.
Develop, maintain, and effect necessary systems, manuals, formats, procedures, spreadsheets, etc; in all aspects of kitchen operations.
