Efficient Food Preparation & Quality Control: Prepare and cook food to agreed standards, ensuring variety, portion control, minimal wastage, and prompt service with excellent presentation and taste.
Station & Team Management: Manage a specific kitchen station, coordinate junior staff efforts, and follow directions from senior chefs to maintain smooth kitchen operations.
Customer Service & Satisfaction: Respond promptly and politely to customer requests and feedback, providing knowledgeable advice about menu items to enhance the customer experience.
Health, Safety & Hygiene Compliance: Adhere strictly to all food hygiene, health, safety, and legal standards; report any hazards and complete all necessary training and documentation.
Record Keeping & Cost Control: Assist with paperwork related to food production, wastage, and cleaning while ensuring cost-effective procurement and stock management to achieve gross profit targets.
Teamwork & Personal Development: Maintain a clean and tidy work environment, support colleagues positively, arrive on time, and commit to continuous learning and improving personal and team performance.
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