DEMI CHEF

. To prepare and cook and present food

. Demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members

. To monitor stock movement and be responsible for ordering on your section

. Ensure minimum kitchen wastage knowledge of the product is maintained and communicated to all relevant personnel.

. To be responsible for completing your mis en place

. Learn and record skills and recipes from other members of the department

. Report any maintenance issues to the Head Chef immediately.

. To comply with all Company's policies and procedures to ensure that all statutory regulations are observed.

. To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable

. To ensure all statutory regulations are adhered to, such as food hygiene policies

. To be flexible and willing to help the restaurant kitchen at busy times if required