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SalaryProvide qualified understanding of food preparation and production in the kitchen department, whilst taking direction from the Head Chef to ensure smooth operation of all kitchen duties.Key Responsibilities
- Be actively involved with all members of the kitchen team ensuring all aspects of day to day operations are completed in a safe and efficient manner
- Setting up the kitchen ready for opening and the days activities
- Clean and pack down of kitchen at closing, ensuring cleanliness throughout workplace
- Ensuring kitchen is maintained in a clean and presentable manner at all times
- Preparing, cooking and presenting high quality dishes inline with recipes and procedures provided and as directed by the Head Chef
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and development of dishes
- Actively assist with stock control
- Assisting with the management with best health and safety practices
- Assisting with the management with food hygiene practices
- Managing and training any junior chefs within the team
- Monitoring portion and waste control and maintaining food costs as required and directed
- Overseeing the maintenance of kitchen and food safety standards
- Compliance and understanding of food safety policy and procedures (HACCP)
- Compliance and understanding of the business' Workplace health and safety policy and procedures
- Ensure the correct use of any equipment in the kitchen
- Actively report and address any risks and hazards within the workplace.
- Ensuring the timeliness of reporting of all employee incidents
- Being proactive and acting responsibly in relation to health and safety matters
