Position Summary

To assist Sous Chef/ Executive Chef with an array of different tasks in the kitchen. The roles are expected which include preparation and cleaning with adhering to health and safety regulations. He/Her must manage kitchen stations including ordering and managing food waste. Providing work efficiency and consistency to maintain quality.

Key Responsibilities

• • Ensure that dishes are prepared and cooked according to the specific restaurant standards.
• • Ensure that stock is rotated and controlled within the specific section of the kitchen.
• • Must follow all the policies and food safety rules in kitchen to ensure quality product.
• • To be flexible and willing to help the restaurant kitchen at busy times if required.

Key Requirements