Responsible for the hygienic and safe preparation of food within the outlets.
Assist the Sous Chef and Junior Sous Chef that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimising wastage.
Assist the Sous Chef and Junior Sous Chef that food stock levels within the kitchen and pantry areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
Assist the Sous Chef and Junior Sous Chef that all food products received into the kitchen are of the required standard and quality and those they are stored and rotated correctly.
Assist the Sous Chef and Junior Sous Chef that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule.
Implement and prepare new food concept items and menus, in conjunction with the Sous Chef and Junior Sous Chef.
Implement quality control procedures.
Inspect method of food preparation and cooking at all meal periods.
Liaise with the Engineering as to maintenance within kitchen.
Inspect plate presentation and continually review and update when necessary.
