Produce all items relating to the menu to the establishment standards to satisfy customers expectations.
Maintain a high standard of hygiene and health and safety.
Ensure all equipment failure and hazards are reported to the Executive Chef or another senior member of staff.
Ensure a strict control on food waste and reporting any waste in the correct procedure.
Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid down in the codes of practice.
Produce recipes and costing in conjunction with the Executive Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
Participate in monthly physical stock take of the Restaurant, including but not limited to plates and utensils.
Perform miscellaneous job-related duties as assigned.
