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 a correct standard of stock rotation, making sure food products are used prior to the best before date.
Ensure all portion controls are strictly adhered to.
Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipes.
Ensure work surfaces, refrigeration, stores are cleaned and sanitised before end of shift.
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.
Perform miscellaneous job-related duties as assigned
