POSITION OBJECTIVE

Responsible for the basic preparation in a given section in the kitchen.

Key Responsibilities – Cooperates and works together with the senior cook in the production of food in his section.

• To assist the senior cook in performing his /her duties efficiently.
• To collect required food items from the stores and the butchery.
• Preparing mise-en-place according to direction given by the section head.
• To follow the rules and regulations of hygiene and sanitation in the kitchen
• Following and attending training classes and keeps records of new recipes and cooking procedures.
• Maintains equipment in good, clean conditions and ensures repairs and maintenance are regularly carried out.
• To Maintain food cost within the budget by controlling waste without compromising standards
• Performs any other duties, which may be allocated from time to time Health, Safety and Security
• Maintain the required standard of operational hygiene according to cleaning rotas at all times.
• Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
• Familiarize with emergency exits and evacuation procedures.

General – Comply with the company’s corporate code of conduct.

• Familiarize yourself with the company values and model desired behaviors.
• Perform tasks as directed by the Management in pursuit of the achievement of business goals.