AddressJob Description
Reporting to the Venue Manager, and supporting the Sous Chef, our new Demi Chef will:
- Prepare mise en place for all relevant menus.
- Ensure consistent great food production, in line with the high quality standards set by the hotel.
- Assist with ordering necessary food items accordingly to business needs and demands.
- Comply with all WHS, food safety legislation.
- Work with and coordinate the work of other chefs in the preparation and production of food as required.
- Ensure strict stock rotation and minimum wastage, whereby you will be responsible for implementing and maintaining stock control procedures.
- Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned.
- Report any maintenance, hygiene and hazard issues.
