Job Description

To prepare, cook and serve any food delegated as your responsibility ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times To adhere to The Club's procedures with regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times and ensuring that all records of such are updated and kept To assist with the storage of deliveries and that all relevant procedures are adhered to To ensure that you maintain your work area clean, hygienic and tidy at all times To have understanding of menu planning, writing and implementation of stock controls and how this enables the kitchen to meet profit To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated To assist and ensure the junior chefs carry out their daily and weekly procedures To ensure that temperature checks are carried out a minimum of 5 times per day and recorded To remove any hazards and make safe any defects in the kitchen or equipment and report any problems to the Executive Chef You strive towards anticipating, meeting and excelling member expectations. You promote teamwork and an enjoyable atmosphere amongst your colleagues and you always find new ways to improve our members' experience. As a devoted hospitality professional you work with pride and integrity in all areas of the outlet operation and service delivery. To assist in the supervision of and in maintaining an efficient and effective team, understanding member's needs, and working to exceed these wherever possible.
Job Types: Full-time, Permanent