Responsibilities
To support the Chef De Partie and/or Sous Chef in the daily operations and work
To ensure minimum kitchen wastage and control stock inventory
To ensure knowledge of the product is maintained and communicated to other team members
To work with the Sous Chef/Head Chef and implement new menu/dishes/systems where applicable
To ensure mis en place is completed accordingly
To report any maintenance issues to the Junior/Sous Chef immediately
Ensure strict adherence of food safety, sanitation and hygiene requirements and practices
Follows and adheres to Company policies, processes, and procedures accordingly
To be flexible and willing to help in the kitchen at busy service hours if required
Adhoc duties/projects assigned by Head Chef
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