COMMI — (1st, 2nd, 3rd,)

Responsibilities and essential job functions include but are not limited to the following:

• To maintain a high standard of specified work in accordance with the Executive Chefs instructions
• To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
• To monitor stock movement and be responsible for ordering on your section
• To aid in achieving food cost, kitchen standard and overall objectives
• To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef
• To keep high standards of personal hygiene, clean uniform and overall camaraderie
• To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
• To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to
• To be punctual for work and report directly to the manager on duty on arrival in the kitchen
• To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
• To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
• To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
• To be fully aware of all hygiene control and chemicals used in the work place
• To have full knowledge of, and be able to act upon, fire procedures
• To be responsible, whilst liaising with the Executive Head Chef, for self- development
• To carry out and assist in the smooth running of the kitchen
• To attend all meeting and training sessions as required
• To comply with any reasonable request from your superiors
• To ssist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.