Maintaining a high standard as specified work in accordance with the Head Chef's/Operations Manager instructions.
Liaising with the Head Chef/Operations Manager and implement new menu/dishes/systems where applicable.
Aiding in achieving food cost, kitchen standard and overall objectives.
Maintaining and achieving a high standard of food quality, preparation, production and assist in service under guidance from your Sous Chef or the Head Chef.
Completing your mis‑en‑place in a timely manner.
Being fully aware of all the Health and Safety regulations.
Being fully aware of all hygiene control and chemicals.
Keeping high standards of cleanliness on your section and assisting in any job regarding hygiene and cleanliness.
Asked for by Sous Chef / Head Chef/ Operations Manager.
Monitoring stock movement and the ordering processes.