Produce all necessary food for all foodservice operations as required as instructed by the
Sous Chef or Head Chef.
• Pro-active ordering maintaining minimum par levels of food for h section of the kitchen.
• Maintaining quality and quantity control in all aspects, from portion control to freshness of the
product presented.
• Ensure that the cleaning of kitchen and staff food service areas are to the agreed standard.
• To achieve maximum sales for the hotel business plan, by accommodating any events that
require food and beverage.
• Cover sickness, and follow policies on absenteeism for the whole team.
• To understand and comply with food hygiene regulations.
To ensure and enforce personal hygiene.
• Ensure all house rules are adhered to in all departments at all times.
• Leading by example is vital for this position.
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