MAIN PURPOSE OF THE JOB:

To act as a Junior Sous Chef and provide a high standard of food production at all times. To report to the Head Chef and Sous Chef and supervise all kitchen staff.

DUTIES:

• To maintain a high standard of service at all times.

• To ensure that all Health and Safety legislation and guidelines are implemented, adhered

  to and reviewed regularly, in respect of kitchen production, employees, machinery,

  equipment and hygiene.

• To ensure all products used are of a high standard.

• To produce all dishes to a high standard upon presentation of the recipe.

• To ensure all areas are clean and tidy after service

• To ensure all dishes are served at the correct portion size, quality and temperature.

• Jointly responsible for preparing kitchen cleaning rotas, supervising cleaning schedules

  and signing off on a weekly basis.

• To ensure when ordering on behalf of the Company, the most competitive price is

  obtained.

• To work at other catering establishments of the Group as required.