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· Assist Demi chef or Chef De Partie in the performance of their culinary and other duties, the needs of the outlets and company standards.
· Supervise and coordinate the activities of subordinates ensuring their work is produced to standard, taking full charge of the section and staff when directed to do so.
· Checks the daily menus, function sheets, par stocks and mise en place lists.
· Records all recipes and procedures in own recipe book.
·Ensure cleanliness, hygiene and maintenance of all work areas, utensils, equipment, tables, fridges, freezers, kitchen area and cold rooms.
· Set up and maintain workstations and mise en place for daily operations.
·Store requisitions and stock control, as directed, in accordance with FIFO system (first in first out).
· All other duties assigned by sous chefs and direct supervisors.
· Operate kitchen equipment safely and report any malfunction.
·Assist senior chefs (CDP, DCDP, Sous Chef) during busy service periods.
·Help train and guide junior commis when requested.
·Follow all hotel/restaurant policies, grooming standards, and instructions from supervisors.
You'll no longer be considered for this role and your application will be removed from the employer's inbox.