To work with the manager & Head Chef to efficiently serve high quality food to all customers
Primary role:
To work in a team environment and be responsible for the efficient preparation, planning, organising and
service of high quality food including:
? To perform preparation and cooking duties as required
? To organize the efficiency of the kitchen brigade
? Undertake menu planning
? Maintain high levels of cleanliness and preparation levels to meet health and safety requirements
? Ensure kitchen equipment is maintained to a high standard at all times
? Check the quality of all raw and cooked foods and ensure the highest standards are met
? Keep track of stock levels, and order as required
? Check deliveries against orders and correctly store goods using stock rotation and maintain a clean,
hygienic storage area
? Ensure budgets are met and wastage is minimised, by freezing and preserving as necessary
? Communicate any concerns of the above to the Head Chef
? Undertake culinary training to junior chefs and cooks
Responsibilities:
? Follow company policies and procedures at all times and enforcing these in the kitchen
? Display a strong commitment to quality and teamwork
? Have a clear understanding of all food operation requirements
? Be polite, friendly and informative at all times to all staff and customers
? Communicate with colleagues at all times to ensure the smooth operation of the café/wine bar
? Immediately inform the Head Chef of any problems relating to the kitchen
? Following all Company Occupational Health and Safety policies to maintain a safe and healthy working
environment.
Skills and Experience:
? A relevant qualification of Diploma or Advanced Diploma in Hospitality Management and at least 2
years experience.
Primary role:
To work in a team environment and be responsible for the efficient preparation, planning, organising and
service of high quality food including:
? To perform preparation and cooking duties as required
? To organize the efficiency of the kitchen brigade
? Undertake menu planning
? Maintain high levels of cleanliness and preparation levels to meet health and safety requirements
? Ensure kitchen equipment is maintained to a high standard at all times
? Check the quality of all raw and cooked foods and ensure the highest standards are met
? Keep track of stock levels, and order as required
? Check deliveries against orders and correctly store goods using stock rotation and maintain a clean,
hygienic storage area
? Ensure budgets are met and wastage is minimised, by freezing and preserving as necessary
? Communicate any concerns of the above to the Head Chef
? Undertake culinary training to junior chefs and cooks
Responsibilities:
? Follow company policies and procedures at all times and enforcing these in the kitchen
? Display a strong commitment to quality and teamwork
? Have a clear understanding of all food operation requirements
? Be polite, friendly and informative at all times to all staff and customers
? Communicate with colleagues at all times to ensure the smooth operation of the café/wine bar
? Immediately inform the Head Chef of any problems relating to the kitchen
? Following all Company Occupational Health and Safety policies to maintain a safe and healthy working
environment.
Skills and Experience:
? A relevant qualification of Diploma or Advanced Diploma in Hospitality Management and at least 2
years experience.
