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 & training to junior kitchen staff members, including, but not limited, to line cooking, food preparation & 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 & 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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