DUTIES AND RESPONSIBILITIES

• Work with the Executive Head Chef to maintain high standards in the quality of food both as to its preparation and its presentation
• Work in all areas of the Kitchen depending on the daily needs of the Executive Head Chef
• Ensure that at all times food items for the Restaurants are prepared on time and meet both quality and quantity standards
• Observe all Company Food Hygiene and Health & Safety Policy
• Ensure freshness and suitability of products used by the section and that they are stored
• Maintain cleanliness in all assigned areas, including refrigerators and freezers
• Establish and maintain effective employee relations.