KEY RESPONSIBILITIES:
- Organise an assigned section and ensure it runs efficiently and productively.
- Ensure all food produced is in line with kitchen recipes and standards.
- Prepare and cook all food orders with a sense of urgency.
- Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
- Monitor food preparation and wastage costs - contribute to controlling these by following efficient preparation methods and standard recipes.
- Assist with training apprentices to desired standard this includes full working knowledge of the section and department.
- Ensure all required tasks are competed accurately and within given time frames.
- Be familiar with the other kitchen sections, promoting flexibility and productivity.
- Ensure all kitchen appliance maintenance, crockery, glassware, cutlery and any other operational breakages are recorded.
- Ensure all kitchen equipment is kept in good working order.
- Ensure service equipment and storage areas are properly secured at the end of each shift.
- Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognised as a purveyor of consistent, value for money and quality cuisine.
- Ensure food standards, preparation, presentation and cooking techniques are established and monitored to achieve food service standards. Work with the F&B Service team and take corrective action where appropriate when standards are not met.
- Check all food is stored and handled as per current food health & hygiene (HACCP) regulations
