Responsibilities
* To consistently maintain an agreed high level of food production
* To report for duty in good time, clean tidy and wearing the correct uniform
* Ensure that all food standards are followed as directed by the head chef
* To comply with all aspects of the food handlers guide
* To maintain a high standards of kitchen cleanliness within your section. Ensure there is minimum wastage within the kitchen
* Develop a close working relationship with all hotel department
* To daily follow guided measures on HACCP, COSHH & Food Due Diligence
* Ensure an understanding of product knowledge is maintained and communicate to all relevant kitchen and service personnel
* React quickly and helpfully to service staff when handling food service issues or guest complaints
* To comply with all policies and procedures as written in staff handbook
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