Description

To consistently deliver the highest possible level of food & beverage quality and presentation. Working within all Health & Safety and Food Hygiene procedures to ensure safety of all products.

Key Responsibilities and Accountabilities:

· Have a full understanding of menu items and prepare the menu items using the recipes

· to identify issues with stock, MEP or any equipment to the Chef in charge on duty immediately should these issues arise.

· To understand and maintain the safe practices of food handling and HACCP regulations

· Complete understanding of skills required to produce menu items

· To keep all operating equipment and kitchen equipment clean and in good condition

· To have clear knowledge of cinema timings and ensure that areas are cleaned down and MEP is sufficient for the next service timing.

· Ensure the proper storage and rotation of goods received following FIFO.

· Making sure that all ingredients are prepped in accordance with the recipe and plated using the correct utensils and equipment as per the standards set.

· Take an interest and involvement in the quality checking and knowledge of ingredients.

· Perform any professional duties requested by the Sous Chef or Executive Chef.

· Liaising with food production colleagues and senior chefs in charge

· Smooth kitchen operations

· Flexibility in working hours and days

Information