Preparation of food, cooking, quality control, cutting & HACCP
Maintain daily mis-en-place (MEP) and prepare ingredients
Lead by example, inspect & clean food preparation areas, ensure safe personal hygiene & sanitary food-handling practices, HACCP, labelling & FIFO/FEFO practices, hygienic handling & storage of equipment & utensils
Check the taste, temperature & visual appeal of food items prepared to ensure that the quality & portion are consistent & as per specifications set out
Ensure the highest standards and consistent quality in the daily preparation
Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
Strict adherence to purchasing procedures
Keep up to date with the new products, recipes and preparation techniques
Have full knowledge of all menu items, daily highlights and promotions
Adhere to recipes and stock management
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
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