To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards.
To maintain good standards of hygiene in the unit and enforce strict health and hygiene standards.
To ensure that all stocks are kept under optimum conditions.
To assist with menus planning and costing
Ensure adequacy of supplies at the cooking stations
To provide innovative menu ideas
To order food necessary for chosen menu as required by the head chef
To accurately cost dishes for budgeting information
To control production to eliminate waste
To allocate the duty schedule of junior kitchen staff
Maintained records of prepared food and managed inventory
Language Skills
Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations.