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. • Assist and liaise with chef on duty as required.
