Produce all items relating to the menu to the establishment standards to satisfy customers expectations
Maintain a high standard of hygiene and health and safety
Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff
Ensure a strict control on food waste and report any waste using the correct procedure
Ensure a correct standard of stock rotation, making sure food products are used prior to the best before date
Ensure all portion controls are strictly adhered to.
Ensure the highest standard of food production and presentation at all times as per standard of performance and manual and recipes
Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
Ensure a close professional working relationship with other members of staff at all times
Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils
Job Requirements
6 day work week
At least 3 years of relevant experience
Experience in both Western and Asian cuisine will be an advantage
