In this role you will:
Under the supervision of the Executive Chef and senior chefs:
- To prepare and present menu items showing variety and flair, within the cost margins specified by the hotel
- Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained
- The preparation of mis en place as required
- Check that all cooked and pre-cooked foods are properly stored.
- Liaise with the restaurant team regarding the availability of menu items, additions to the menu and any relevant changes
- To keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef.
- Ensuring Work, Health and Safety procedures are observed to ensure your team’s and guests safety
- To ensure our Heartiest Culture is at the forefront of our actions
