Prepare, cook and present food to hotel standards as instructed by Head Chef and Sous ChefTake responsibility for a section in the kitchen as instructed by the Head Chef / Sous ChefEnsure correct portion control as instructed by Head ChefOperate and clean equipment correctly and safely adhering to cleaning and maintenance schedulesEnsure work areas are kept clean, safe and tidy at all timesSupervise assistant chefs and assist in their trainingControl the security of company's stock and propertyAdhere to all regulations in respect of Health and Safety, hygiene, guest safety, fire regulations, emergency procedures, etc (including correct recording of all temperatures and that all necessary food samples are taken)To carry out all instructions given by Head Chef/Sous ChefAdhere to all regulations in respect of hotel policies and standards
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