\[ To have a complete understanding of, and adhere to the company’s policy
relating to Food hygiene and Safe Food Handling practices.
\[ To have a complete understanding of, and adhere to the Culinary standards
relating to recipes, preparation methods and plating standards in your outlets
\[ To assist colleagues, in supporting Culinary teams, if required, to enhance team
spirit, develop credibility, respect, openness and trust
\[ To ensure that operating and kitchen equipment is maintained to a good
standard with minimum breakage.
\[ To ensure any operating equipment malfunction is communicated to the outlet
chef immediately,to allow for Engineering response
\[ To ensure all “quality ingredients” are accurately ordered, received and stored
following F.I.F.O. rotation.
\[ To ensure all “quality ingredients’’ are professionally prepared in accordance with
recipes ,plating guides with an emphasis on maximising production time and
minimizing waste, to support the Culinary Team achieve its financial goalstargets.
\[ To assist in the development of a safe and clean working environment.
\[ To take a professional interest and responsibility for the quality of incoming
produce, ensuring that all food merchandise is in accordance with order sheets,
receiving records and purchasing specifications
\[ To perform daily inspections of all walk-in refrigerators, reach ins , to ensure
that proper rotation of food is adhered to prior to and upon completion of your
shift
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