Chef, Cook and Waitress

Main Responsibilities

• Prepare and cook foods to a professional and consistently high quality standard.
• Help to ensure the commercial kitchen as a whole is run to a high standard, complying with all hygiene, health and safety regulations.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Help to ensure that fellow kitchen employees follow standards and regulations.
• Assist in ordering food and other supplies needed to ensure efficient operation.
• Help to co-ordinate activities of cooks, waitresses and kitchen porters workers engaged in food preparation, presentation and garnishing.
• Supervise kitchen porters in terms of cleaning, washing up, and the use of equipment.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of all received products and record discrepancies.
• Record production and operational data on specified forms, especially start and end of day temperature checks.
• At the end of your shift, ensure all food items are correctly packaged/ wrapped and date labelled.
• Keep fridges and freezers clean, de-iced, products neatly and systematically stored and stock rotated
• Participate in the daily and weekly cleaning of the kitchen.