Job Description
Reporting to the Pastry Chef:
You will work as part of a team in different catering outlets, responsible for preparing food for the restaurant and hospitality events.
Key Responsibilities:
* Full knowledge of all menu items served
* Collaborate with the Sous Chef and Executive Chef regarding food production management to ensure minimal wastage
* Maintain high food hygiene and health and safety standards per HACCP requirements
* Identify any anomalies and report incidents
* Assist the Sous Chef and Executive Chef with post-analysis
* Work collaboratively to ensure service and sections are held to the level of standards
Requirements:
* Previous experience in a Food Production role within catering
* Good level of spoken English
* Ability to work well under supervision and take direction
* Self-motivated, adaptable, flexible, and a good communicator
* Provide outstanding customer service
* Able to prioritize workload and delegate
* Work optimally without supervision
* Quality focused
* Effective team worker