Job Description Food preparation for breakfast, lunch, dinner, room service, functions and buffet service. Maintain a clean and hygienic work environment whilst ensuring a product of high quality and presentation standards. Prepare and ensure availability of mis en place as required. Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained. Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Report any problems to the Executive Chef. Organise an assigned section and ensure it runs efficiently and productively. Ensure all food produced is in line with kitchen recipes and standards. Check all food is stored and handled correctly as per current food health and hygiene regulations. Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance. Consult with Executive Chef and Sous Chef for guidance and authorisation of orders. Lead team members by setting a positive example. Instructs and develops apprentices. Assist and liaise with chef on duty as required.
