Key responsibilities:
- Organise an assigned section and ensure it runs efficiently and productively.
- Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
- Assist with training Commis Chefs and 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 within the hotel, promoting flexibility and productivity.
- Meet and exceed, where possible customer/guest expectations enabling the Hotel restaurant and conferencing areas to be recognized as a purveyor of consistent, value for money and quality cuisine.
- Check all food is stored and handled as per current food health & hygiene (HACCP) regulations.
- Ensure kitchen preparation and service areas and equipment is kept clean at all times in accordance with current food health & hygiene (HACCP) regulations.
