To produce food throughout the facility in accordance with operational and statutory requirements, striving to deliver the highest level of customer and staff satisfaction.RESPONSIBILITES:
To adhere to standard recipes, methods of production and presentation in accordance with standards of operation.
Assist in the provision of food for all food & beverage areas to comply with prescribed standards.
To ensure minimum food wastage and report any such wastage to the duty chef, and to bring to his/her attention any foods which are on the verge of perishing or passing use by date.
Adhere to the food stock control and operating procedures with respect to goods received and stored.
To ensure deliveries are checked and probed in accordance with company procedures, and carefully stored in the appropriate time frame and to established guidelines.
To assist in kitchen cleaning duties in accordance with cleaning schedules, incorporating kitchen, storerooms, rubbish yard and all equipment therein.
To use all equipment only as prescribed and to report any faults or damage to any piece of equipment immediately to the duty manager.
To operate the kitchen dishwasher in accordance with its correct standard of use.