YOUR ROLE - CHEF 

 

Reporting to: Rosie Bates & Claudia Brown

 

Primary Role: 

 

To plan, prepare and serve food to a consistent establishment standard 

 

Duties and responsibilities:

 

Produce all food, menu, counter, functions and events to the establishment standards, to satisfy diner expectations

To plan and organise work flows, order food items when required
To be creative and produce specials, daily changing salads, sandwiches and soups.
To maintain and monitor front of house display items to a high standard 

To help develop menu items for the establishment when requested. 

To assist in keeping recipe book up to date
To assist in Keeping allergy list up to date
Ensure all equipment and work environment is operational 

Impart knowledge, skills and training to all relevant staff (including apprentices) 

Uphold morale in the kitchen

Communicate with both front of house and kitchen staff well

Follow establishment policies- particularly in regard to health and safety 

Keep Kitchen environment and equipment clean and tidy
To partake in weekly deep clean of the kitchen along with other kitchen staff 

 

Interpersonal: 

Have excellent communication skills, customer skills • Be a team player
Have the ability to follow instruction

Personal: 

Are committed to team, establishment and excellence
Have a positive attitude in all aspects of your work
Have the ability to work competently under pressure
Be reliable and flexible to change