Take control of the breakfast service and ensureguestsreceive a truly delicious and memorable breakfast
Cooking and managing breakfast service and assisting with lunch service.
Setting up and cleaning down the kitchen after breakfast.
Ensure the kitchen is kept clean and hygienic at all times.
Ensure all stocks are kept under optimum conditions.
Ensure all mise-en-place is always freshly prepared and on time.
Ensure all dishes are being prepared to the correctrecipeand to the correct quantity.
Ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date.
Ensure any anticipated issues are communicated promptly to the Head Chef.
Ensure all staff under your control are treated fairly and with courtesy.
Ensuring andcontrollinglevels of guest satisfaction, quality, operating andfood costson an ongoing basis.
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Monitor and Ensuring that the production, preparation and presentation of food are of the highest quality at all times.
Personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.
Assist with producingmenusand new dishes.
Liaise with PurchaseManagerregarding daily raw materials for breakfast.
Ensure costings andbudgetsare achieved
Adhere to Health &Safetypolicies and regulations.
Have a good knowledge on health & safety, hygiene, equal opportunities,HACCPand any other legislation.
Able to handle pressure calmly and professionally.
Attend trainingcoursesas and when required.
Hours of work are normally 6am to 2pm.
Carry out any other duties as required by management.
Keyskills: pantry chef cooking indian continental
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