Prepare mis-en-place for all relevant menus.
Prepare, cook and present food to hotel standards, including staff meals.
Ensure correct portion control as instructed by Head Chef.
Prepare all dishes as instructed by Head Chef, Sous Chef and/or Junior Sous Chef.
To operate and clean equipment correctly and safely adhering to cleaning and maintenance schedules.
Ensure work areas are kept clean, safe and tidy at all times.
Supervise assistant chefs and assist in their training.
Control the security of company’s stock and property.
Adhere to all regulations in respect of Health and Safety, hygiene, guest safety, fire regulations, emergency procedures, etc (including correct recording of all temperatures and that all necessary food samples are taken).
To carry out all instructions given by Head Chef/Sous Chef/Junior Sous Chef.
Adhere to all regulations in respect of Trigon Hotel Group policies and standards, i.e. mandates and food standards.
To comply with any reasonable request by the Head Chef, supervisor or Management.
All staff of the company are required to make themselves available for training and communication meetings for which advance notice will normally be given.