Purpose Reporting to the Duty Chef you are responsible for supporting the team in delivering a great food experience, to deliver a high-quality dining experience compliant with all company standards and safety.
You put the guest first and are passionate about the ingredients, atmosphere, and service of the restaurant.
Key Responsibilities:
Guest orientated food service
To plan, prepare, cook and present food to the standards required by the company
To ensure the companys reputation for excellent food and service is delivered each shift
Ensure that guests are given a prompt and efficient food service on every shift
To be guest focused at all time
To deal with complaints about food or delivery of food in a polite manager, being supportive to the floor team in their actions
You present yourself to shift in line with company standards of uniform and personal presentation
Supports the team Is a team player, responding promptly to all instructions from the Duty Chef and Duty Manager
Is open and willing to do all jobs that are put to them
Comes to shift with an enthusiastic and engaged attitude
Delivers company standards and policies as instructed by the chef and management team
Participates in team meetings and gives feedback as appropriate to drive the business
Is active in their own kitchen training
Delivers great results: Controls portion sizes as dictated by their training
Manages waste as instructed by the Duty Chef
Supports the Duty Chef in the optimization of the rota
Maintains and cleans equipment to maximise their life
Ensures the safe delivery of stock to the correct are of the premises
To adhere to financial policy, practices, and procedures around stock security
Health and Safety and Food Safety:
To ensure Food Policy documentation is completed on a daily basis in accordance with company policy, as instructed by the Duty Chef
Following training, to be fully aware of, knowledgeable and focused on all legislative and company standards and procedures e.g. Health and Safety, Fire Safety, COSHH, Food Safety and action the learnings on every shift
Ensure all equipment is in good working order, reporting to the General Manager if not
Adhere to the Food Safety and Health and Safety Management Systems to safeguard guests and team whilst on shift
To adhere to all open and closing tasks, including cleaning, and that this is delivered each shift as delegated by the duty chef
Ensure all COVID-19 risk assessments, policy and procedures are adhered to.
The above are key tasks for the role but please note that this is not an exhaustive list and may change from time to time in line with business needs. This description applies to those performing the role whilst undertaking training in order to fulfil all aspects of the job.
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