Prepare and present high quality dishes within company guidelines.
Keep all working areas clean and tidy and ensure no cross contamination.
Ensure food are of a good quality and stored correctly.
Assist other departments wherever necessary and maintain good working relationships.
Report maintenance, hygiene and hazard issues.
Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.
Carry out any other duties reasonably requested by a member of the Management Team.
Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way.
Requirements
Associate’s degree in Culinary Arts preferred or diploma / Degree in Hotel management.
Previous kitchen experience within hospitality, ideally large operation.
Relevant NVQ or equivalent qualifications, including Basic Food Hygiene.
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