· Understands and practice basic food hygine at all times as defined within the comapany operational manual , which includes the maintenance of fridges and general equipment cleaniliness, to maintain a clean and safe working enviroment at all times.
· Communicate any information to the relevant team members, which includes information on stock levels, best working practices, quality control in accordance with the compan standards.
· Ensure that all food preparation and food levels are consistent with quality and quantity standards, to ensure that the kitchen is providing the best service possible
· Control storage of all food items by minimizing spoilage, waste, and exercising strict portion control to minimise cost impact on the business
· Follow guildelines and standard operating procedures whick includes, working in line with set recipies and in line with and municipalitystandards to ensure that a consistent level of service is provided.
Perform other duties as requested by the Head Chef or chef in charge
