Position Overview
JOB SCOPE
The management of a section with the assistance of Commis Chefs The preparation and cooking of food to the restaurant specific standards Development and supervision of the Commis Chef on section Awareness and implementation of waste controls Section stock control and rotation Completion of the cleaning schedule for the kitchen Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc. Detailed Knowledge of the full menu Team working Compliance with legal requirements under the H&S act 1974 and food hygiene Adherence to all policies, procedures, standards, specifications, guidelines and training programs Reporting of maintenance issues to the relevant parties All restaurant and menu standards adhered to at all times Food produced to highest standards and to ...