Responsible for: Assisting the head chef and sous chef in ensuring that food preparation, food production, and food service are carried out to the highest standards and in accordance with food hygiene HACCP regulations.
Job Description
1. Arrive promptly on duty as scheduled in a full, clean & presentable uniform at all times in accordance with company grooming policy.
2. Maintain the highest level of personal and work cleanliness and hygiene and comply with HACCP requirements throughout all duties.
3. Ensure that agreed standards of uniform and personal hygiene are maintained in the kitchen at all times.
4. Assist in ensuring that all food purchased meets agreed standards.
5. Ensure staff are trained to the agreed standard.
6. Assist the Head Chef in preparing and compiling menus for daily business, functions, etc.
7. Ensure all cleaning schedules are adhered to and hygiene is checked daily.
8. Comply with company legislation regarding Fire, Health and Safety, Hygiene, Food Hygiene, Customer Care, and Security.
9. Monitor all dishes prepared from the kitchen and ensure they conform to agreed standards prior to food service.
10. Carry out ordering duties as required.
11. Comply with delivery intake of produce.
12. Adhere to the company's Code of Conduct.
13. Read, understand, and carry out responsibilities as defined in the Health and Safety Statement and Staff Handbook.
14. Ensure work areas are kept clean, safe, and tidy at all times.
15. Report any maintenance issues immediately to management.
16. Make yourself available for training and communication meetings for which advance notice will normally be given.
Seniority Level
Entry level
Employment Type
Full-time
Job Function
Management and Manufacturing
Industries
Food and Beverage Manufacturing
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