Main Duties:
To deputies in the Sous Chefs absence.
To ensure that all kitchen staff are familiar with the day’s requirements.
To produce breakfast buffet to a high standard and prepare for the following days breakfast service.
To ensure lunchtime service is prepared to daily requirement.
To control wastage and record wastage.
To use nominated suppliers and petty cash purchases to be only in an emergency.
To ensure good portion control and set presentation procedures are followed.
To ensure stocks of all materials required for service and are stored under the correct conditions, paying special attention to stock rotation and controls.
To assist in accurate stock takes monthly
To liaise with head of department daily regarding special requirements and changes of numbers etc.
To strive to study management subjects on preparation for future development.
To ensure that all statutory hygiene requirements are diligently followed and recorded.
To ensure that maintenance problems are promptly reported.
To attend training and meetings when required.
To maintain the highest standards of personal appearance and hygiene.
To undertake any other duties as may be required to ensure that the business objectives of the contract are achieved.
To cooperate with the Company in ensuring that the Statutory Regulations and safe codes of practice are complied with and to use protective equipment provided.
To take reasonable care for health and safety themselves and other people who may be affected by their acts at work.
To inform management of any hazards of which they must be aware, in order that appropriate action can be taken, and report any incidents that have led to injury or near misses.
To carry out work so that you never put yourself or others at risk, creating a safer working environment for everyone.
Job Type: Full-time
Pay: £13.00 per hour
Work Location: In person
