Job Description
* To report for duty punctually wearing the correct uniform and name badges at all times.
* Organise shifting in the section with regard to mise-en-place production and its service.
* Maintain good colleague relations and motivate colleagues
* Ensure that training on a one-to-one basis has been carried out and comprehended.
* Check on a daily basis food preparation regarding portion size, quantity and quality as laid down in the recipe index.
* Responsible for completing the daily checklist regarding Mise-en-place and food storage.
* Attend daily and monthly meetings with the Head Chef and other meetings as requested.
* Report any problems regarding failure of machinery and small equipment to the Head Chef and to follow up and ensure the necessary work has been carried out.
* Check the main information board regarding changes in any Conference or other information regarding the organisation.
* Keep the section clean and tidy.
* Pass all information to the next shift.
* Accidents and sickness to be written in log book and report to the Head Chef.
* Assist the Head Chef in composing new recipes and menu ideas.
* Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.
* The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate.
Qualifications
Experience in a similar environment essential