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1. To arrive to work in time and in full uniform.
2. To adhere to all HACCP regulations regarding uniform, personal hygiene, food preparation, production, service and storage.
3. To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage.
4. 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.
5. To ensure that all food is freshly prepared and on time.
6. To ensure that dishes are prepared to the correct recipe and to the correct standard.
7. To ensure that all stocks are kept under optimum conditions.
8. To minimize wastage.
9. To ensure all dishes are served with correct garnish and portion size.
10. To clean the kitchen during service and ensure any remaining food is stored according to food hygiene regulations.
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