Our new Chef will:Prepare and ensure availability of mis en place as required.Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained.Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef or Venue ManagerOrganise an assigned section and ensure it runs efficiently and productively.Ensure all food produced is in line with kitchen recipes and standards.
Check all food is stored and handled correctly as per current food health and hygiene regulations.Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.Assist and liaise with chef on duty as required.