Descrição
Ensure that a high standard of performance and operation is demonstrated at your allocated station(s).
- Demonstrate a full understanding of all aspects of the kitchen environment and how each aspect works together.
- Effectively manage the station team in a well organised manner.
- Demonstrate a thorough knowledge of trade-skills, products and equipment.
- Obey to appropriate hygiene, food handling and food safety regulations at all times.
- Assist the department as required.
- Follow instructions as directed by management.
- Maintain a clean and hygienic work area at all times.
- Operate in accordance with SOP at all times.
- Assist the Sous Chef as required.
- Report all issues or complaints to the Sous Chef.
- Be fully aware of fire and safety regulations.
- Operate as a team leader, and lead by example.
- Make constructive suggestions for new menus and dishes.
- Attend scheduled training sessions and team meetings as requested by management.
- Remain focused and calm when operating under pressure.
- Assist subordinates and deliver regular training to the team as required.
- Issue coaching and verbal disciplinary action to Commis’ as required in a professional and appropriate manner.
- Ensure all kitchen equipment is used properly and with care; Offer training if appropriate.
- Ensure food is stored appropriately and conduct food inventories as required.
- Perform the monthly inventory of kitchen equipment, monitor this daily and report any concerns to the Sous Chef