Run assigned stations within the restaurant and prepare dishes on a daily basis as well as perform preparation tasks and stock control.
Job Responsibilities 1
Supervises a group of personnel in a business unit, each performing similar and / or interrelated tasks and activities.
Ensure the restaurant back of house cleanliness is maintained to a high standard and that all Health and hygiene policies are followed
Job Responsibilities 2
Prepares dishes according to brand standards consistently never deviating from the recipe
Controls portions and thinks about the cost to the business at all times
Controls waste and ensures errors which cause wastage are kept to a minimum
Ensures deliveries are triple checked and only the highest quality products are accepted
Uses equipment Back of house correctly and cares for equipment by cleaning and carefully operating items correctly.
Maintains a high level of personal hygiene according to prescribed standards from operations
Washes hands frequently to minimize cross contamination risks and food quality
Adheres to all policies and procedures as prescribed by operations
Takes and active part in maintaining a safe culture by observing, reporting and correcting potential hazards and risks within the business.
Must ensure all food served to guests is safe and free from foreign bodies.
Adopts a work ethic of Clean as you go and always completed cleaning tasks to the correct high standard.
Works to achieve highest possible standards according to the HACCP system
Ensures all products are in date and that accurate labeling is used to identify expirations.
Can show the beginnings of creating a dish from scratch, developing a recipe and present an appealing plate.
Maintains confidentiality with company procedures and policies and does not disclose information to parties outside of company
Additional Responsibilities 3
Job Knowledge & Skills
Basic Knowledge of Microsoft office package and Outlook
Has full knowledge of the preparation and recipe elements of their section and can identify ingredients used in the preparation
Menu and ingredient knowledge
Agility - DevelopingDemonstrates Resilience - DevelopingCultivating Loyalty & Integrity - DevelopingShows Entrepreneurial Spirit - DevelopingDemonstrates Accountability - DevelopingStrives for Innovation - DevelopingPromotes Teamwork - DevelopingInventory Control L1Kitchen Tools, Equipment And Technology Knowledge L1Food Production and Preparation Knowledge L1Hygiene And Sanitation Standards L1
Associate Degree in Culinary Arts or any related field