Job description 1. MAIN PURPOSE OF JOB To ensure that our customers are provided with the very best of quality, service and presentation in all food areas. 2. RELATIONSHIPS AND PERSONAL ACTIVITIES Directly responsible to:Head Chef/Sous Chef Responsible for:Hotel customers and junior/less experienced staff members. Relationships with:F&B manager, Restaurant Manager. Front of House Staff 3. OBJECTIVES AND KEY TASKS To be available to work to suit the business needs and support your department during the busiest times. To be overall responsible for the day to day running of your section, including pastry and preparing mise en place for fish; sauce, and larder. To ensure that all Health and Safety legislation is adhered to. To work towards achieving your monthly food G.P as set by the G.M/Head chef. To maintain high standards of cleanliness and hygiene in all kitchen areas. To be creative with menus, passing ideas to the Head Chef.4. HOTEL RULES AND PROCEDURES Be fully conversant with the Fire Evacuation Procedures. Be aware of Health and Safety issues and deal with them immediately through the correct channels. Be fully conversant with the allergen data5. STAFF MANAGEMENT Pay attention to the teams self-development and progress throughout your shift, advising the Head chef of any training needs. Communicating on all levels to make sure that colleagues and staff know what is expected of them.6. LIMITS OF AUTHORITY...