To adhere to all HACCP regulations regarding uniform, personal hygiene, food preparation, production, service and storage.
To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage
To work with the head chef in menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
To ensure that all mis en place is freshly prepared and on time.
To ensure that dishes are prepared to the correct recipe and to the correct standard
To ensure that all stocks are kept under optimum conditions
To minimize wastage.
To ensure all dishes are served with correct garnish, portion size.
To clean down kitchen after service and any remaining food is stored according to food hygiene regulations
To ensure that your section is kept clean and tidy at all times.
Benefits within the role;
Onsite parking
Staff food
Staff Tips
Discounted food for family members
Up Skill and training opportunities
Job progression within the property and sister properties
Staff appreciation days
Discounts available for attractions locally and within the county
Re-location assistanc
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