Main Duties and Areas of Accountability
- To ensure that mise-en-place is prepared on time, making sure everything is cleared away promptly and efficiently to start the following service.
- To be able to work in any section of the kitchen and assist the Chef de Parties.
- To maintain the smooth running of the kitchen in the Chefs absence.
- To follow instructions and to train all trainees in the kitchen as set by the Head Chef.
- To ensure that all dishes are cleanly presented to specific standard in restaurant.
- To order stores for the required daily business in stock to be used in rotation- checked every night.
- To ensure that all fridges and areas at the end of each service are kept clean, tidy and hygienic without incurring waste.
- Ensuring that all kitchen team members are working as per their rota hours and report to Head Chef/Management if any absences or lateness.
- In the absence of the Head Chef (holidays/illness) draw up the kitchen rota for the following week.
- Responsible for ensuring that wastage is kept to a minimum during preparations and that all food is used to the maximum.
- To follow health and safety procedures as set out in the Standard Operating Procedures manual and according to company health and safety policy.
- Any other duties as may be reasonably requested by management.