Job Responsibilities
* Provide the highest level of customer care and service, whether in public view or behind the scenes.
* Prepare, cook, and serve delegated food items, ensuring quality and adherence to standards for food preparation and presentation.
* Follow company procedures regarding temperature checks, food labeling and dating, cleaning schedules, and hygiene regulations, maintaining accurate records.
* Assist with accepting and storing deliveries, ensuring compliance with relevant procedures.
* Maintain a clean, hygienic, and tidy work area at all times.
* Wear the full and correct uniform consistently.
* Understand menu planning, stock control, and how these contribute to meeting Gross Profit targets.
* Be familiar with and execute opening and closing kitchen procedures as scheduled.
* Support junior chefs in daily and weekly procedures, including temperature checks, food labeling/dating, and storage, ensuring records are up to date.
* Conduct temperature checks at least five times daily, recording the results accurately.
* Recognize the importance of stock management in achieving the kitchen's Gross Profit goals.
* Identify hazards, report equipment defects, and ensure safety measures are in place.
* Communicate effectively in the primary language(s) used in the workplace, both verbally and in writing.
* Learn and perform essential job functions accurately and safely.
* Have knowledge of the menu and beverage list, and provide clear suggestions to guests.
* Maintain auditory and visual awareness to observe and respond to emergency situations.
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