The posting
Job Description:
- Produce all items relating to the menu to the Head Chef's standards.
- Maintain a high standards of hygiene and health and safety
- Ensure all equipment failure and hazards are reporting any waste in the correct procedure.
- Ensure a strict control on food waste and reporting any waste in the correct procedure.
- Ensure a correct standard of stock rotation, making sure food products are used prior to the best date
- Ensure all portion controls are strictly adhered to
- Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipe.
- Ensure work surfaces, refrigeration, stores sire cleaned and sanitised before end of shift
- Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the code of practices.
- Ensure the kitchen is secure, clean and safe before going off shift
- Produce recipes and costing in conjunction with the Head Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met.
- Attend all team briefing.
- Participate in monthly physical stock take of the outlet, including but not limited to plates and utensils
Job Requirements:
- 5 day work week
- At least 3 years of relevant experience
- Experience in both western and Asian cuisine (preferably Japanese) will be an advantage
- Basic communication and interpersonal skills
- Able to work independently



