About this role
To maintain the high standards of food representative of Master Chefs in accordance with the Head Chef instructions. · To prepare, cook and serve food, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times · To be fully aware of the 14 Allergenic Ingredients. · To monitor stock movement and be responsible for ordering when required. · To aid in achieving food cost, kitchen standard and overall objectives. · To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage. · To drive the company vehicle if requested & in compliance with company insurance policy. · To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior management. · To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained. · To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to. · To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit targets. · To maintain HACCP records. · To be fully aware of the correct chemical uses in the work place. · To have full knowledge of and be able to act upon fire procedures. · To carry out and assist in the smooth running of kitchen, work as part of a team. · To attend all meetings and training sessions as required.