* To arrive to work in time and in full uniform.
* To adhere to all HACCP regulations regarding uniform, personal hygiene, food preparation, production, service and storage.
* To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
* To work with the head chef in menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
* To ensure that all food is freshly prepared and on time.
* To ensure that dishes are prepared to the correct recipe and to the correct standard
* To ensure that all stocks are kept under optimum conditions
* To minimize wastage.
* To ensure all dishes are served with correct garnish, portion size.
* To clean kitchen during service and any remaining food is stored according to food hygiene regulations
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