• Prepare starters and cold dishes,
• Use the grill
• Prepare and cook food to a high standard
• Present food for service in a decorative manner.
• Liaise with the restaurant manager to place orders for supplies.
• Coordinate the work of all kitchen staff,
• Perform daily temperature testing for both raw and cooked foods, heating and chilling and

record the daily termperatures on the designated Haccp forms.

• Ensure hygiene levels are maintained in accordance to HACCP
• Provide training as required.
• Carry out thorough daily cleaning of designated station and assist in the general kitchen cleaning.
• Propose ways to minimize costs and maximize efficiency in the kitchen.
• Manage: stock control, portion control, quality control and consistency, menu planning, waste control, budgeting and profit margins.
• Work with the restaurant manager to meet additional requirements as the business demands.
• Additional duties may be required within reason.

Job Type: Full-time

Benefits:

• Employee discount

Experience:

• chef de partie: 2 years (preferred)

Language:

• English (preferred)

Work Location: In perso

Please refer the Job description for details