Social network you want to login/join with:
1. Arrive to work in time and in full uniform.
2. Adhere to all HACCP regulations regarding uniform, personal hygiene, food preparation, production, service, and storage.
3. Carry out daily and weekly procedures, including temperature checks, food labeling/dating, and storage.
4. Work with the head chef in menu planning, implementing stock controls, and understanding the importance of good stock management for meeting gross profit.
5. Ensure that all food is freshly prepared and served on time.
6. Prepare dishes according to the correct recipe and standard.
7. Keep all stocks under optimum conditions.
8. Minimize wastage.
9. Serve all dishes with the correct garnish and portion size.
10. Clean the kitchen during service and ensure any remaining food is stored according to food hygiene regulations.
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