To assist and maintain a high standard of specified work in accordance with the Chef de Partie instructions
To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
To assist in monitoring stock movement
To aid in achieving food cost, kitchen standard and overall objectives
To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
To keep high standards of personal hygiene, clean uniform and overall camaraderie
To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
To be punctual for work and report directly to the manager on duty on arrival in the kitchen
To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated.
To have full knowledge of, and be able to act upon the fire procedures.
To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the Fine Dining hotel sector.
To comply with all restaurant and company policies.