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To support the Chef Manager/Catering Manager with the leadership and management of the entire kitchen brigade. Their focus will be to ensure there are consistently high standards of food delivery and kitchen management across all sections of the business onsite.
Job Responsibility:
To maintain food hygiene, service & presentation (HACCP & Health & Safety Legislation)
To aid with menu planning and menu costings to corroborate the budgeted Gross Profit Margin is achieved eliminating waste where possible
To accommodate food orders conforming to company purchasing policy, ensuring that only suppliers from the approved supplier list are used
To fully familiarise yourself with all company policies and procedures and to ensure the daily implementation of same to guarantee Food Safety and Hygiene are maintained in the kitchen and associated areas in line with current legislation
To make certain that any Food Safety/Quality records assigned to you are being carried out daily within the kitchen and related areas, without exception
To maintain a high standard of hygiene in respect of premises and self
To be responsible for the performance of the team to deliver the top of the line food for our clients
To share responsibility with the Chef Manager/Catering Manager for the checking, probing, and signing of all food deliveries to ensure that only the highest standards of produce is accepted into the unit
To verify that food presentation is innovative, and at the required temperature with temperatures recorded on the appropriate charts
To assist with carrying out stock takes as appropriate
To review the kitchen hazard list every week with the Chef Manager/Catering Manager
To maintain good communications and working relationships with your client, customers, and all staff
As a member of our team you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard
To carry out any reasonable task which assists with the service, food preparation, hygiene and other matters pertaining to the efficiency of the kitchen
Requirements:
Relevant culinary qualification
1-2 years’ experience in a Professional kitchen
Experience in industrial catering
Ability to prepare sophisticated food items for consumption
Ability to multitask
Ability to deal and communicate optimally with staff and customers at all levels
Ability to follow accurately and issue instructions, written or oral
Ability to handle food costings and ensure budgets are met
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