COMMI — (1st, 2nd, 3rd,)

About the role

To monitor stock movement and be responsible for ordering on your section To aid in achieving food cost, kitchen standard and overall objectives To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a senior chef

What you'll do

• Maintain a high standard of specified work in accordance with the Executive Chefs instructions
• Prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation…
• Responsible for ordering on your section
• Keep high standards of personal hygiene, clean uniform and overall camaraderie
• Assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered to

What you need

• Hospitality
• Food production
• Any graduate