Vacancy Description
Job Description
- 6 Day Work Week
- 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 reporting any waste in 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 manual and recipes.
- Attend all team briefs as required.
- Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
- Perfor...
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