Chef

The Role:Organise each food service so that it runs efficiently and productively.Coordinate food production and kitchen brigade to met food preparation and service requirements.Ensure all food produced is in line with kitchen recipes and standards.Prepare and cook all food orders with a sense of urgency.Check all food is stored and handled as per current food health and hygiene regulations.Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulationsMonitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.Assist with general prep while on shift including breakfast duties.