Ensuring consistent great food production and that the food is prepared to the highest standards within the company guidelines  

Ensuring that all foodstuffs entering the kitchen is of good quality and correctly stored  

Contribute to Kitchen revenue through effective food cost control 

Prepare mise en place for all relevant menus 

Prepare and cook staff meals 

Undertake any reasonable duties that may be assigned by the Executive Chef 

Being fully aware of all items on the menu which is the responsibility of the section and of the recipes and quantities 

Complying with and have full knowledge of regulations regarding health & safety, employee conduct, food hygiene, fire emergency procedures and COSHH regulations 

To ensure your department’s shift procedures are followed in order to meet financial and statutory requirements and support the delivery of outstanding customer service 

To ensure that all company documentation is kept i.e. buffet temperatures, cooking temperature records and fridge temperatures 

Keep all working areas clean and tidy and ensure no cross contamination 

Previous experience as a Commis Chef or Apprentice Chef  

To maintain a high customer service focus by approaching your job with the customers always in mind 

To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues 

To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance 

To be flexible, responding quickly and positively to changing requirements and can work under pressure 

To maintain high team focus by showing co-operation and support to colleagues in the pursuit of department goals