Position Overview: Reporting to the Pastry Chef, you will work as part of a team in different catering outlets.
Key Responsibilities:
1. Prepare food for the restaurant and hospitality events.
2. Maintain full knowledge of all menu items served.
3. Collaborate with the Sous Chef and Executive Chef regarding food production management to ensure minimal wastage.
4. Ensure maintenance of food levels, food quality, and brand standards.
5. Maintain high food hygiene and health and safety standards per HACCP requirements, identifying any anomalies and reporting incidents.
6. Assist the Sous Chef and Executive Chef with post-analysis.
7. Ensure service and sections are held to the level of standards.
8. Undertake relevant training as required.
Minimum Requirements:
1. Previous experience in a food production role within catering.
2. Good level of spoken English.
3. Ability to work well under supervision and take direction.
4. Self-motivated, adaptable/flexible, and a good communicator.
5. Provide outstanding customer service.
6. Able to prioritize workload and delegate.
7. Work optimally without supervision.
8. Quality focused.
9. Effective team worker.
10. Knowledge of HACCP.
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