CHEF

1. Plan to prepare every dish onthe menu while taking care of food and laborcosts
2. Practice safe food handlingand order food supplies whenever required
3. To manage his allocated sectioneach day, helps to selectand train staff occasionally
4. Ensure the safe use of all gas and electric equipment in the buildings where required, such as ovens,grills and salamanders
5. Ensure safe operation of electric fryers
6. Having knowledge of how the point of service equipment operates when required to help with making coffee, cooking items to order, and microwaving items where applicable by keeping hygiene in mind all the times
7. Safe and accurate knife skills, testing creativity with leftovers ingredients
8. Providing food to retailareas in a timelyfashion
9. Setting up areas ofwork before each service
10. Operation of a varietyof modern combo-ovens, and their variousprograms
11. Using kitchen-based equipment, such as industrial food processors, slicers, and julienne machines
12. Creating requisitions when required, rotating old and new stock

Benefits

• A positive and team orientated work environment
• Further job opportunities to progress your skills and knowledge
• A chef position in a multisite business with frequent opportunities to learn and grow in new and exciting environments

Task & responsibilities

1. Receiving and storing products properly such as infreezer etc.
2. Keeping his area of work sanitary and clean
3. Prepping vegetables and trimmingmeat demonstrate techniques for different cookingprocedures
4. Liaising with suppliers when required
5. Measuring ingredients and complying to portion sizes
6. Keeping all food for sale fresh and appetizing, and of a high level of quality in line with companystandards
7. To assist in the smooth day-to-day running of the venue kitchens
8. Understanding the organization of the kitchenits immediate environment
9. To comply with the current Food Safety Plan guidelines and instruct all staff

Qualification & experience

Minimum diploma level Study Required