Reports To: Branch Manager
Supervises:
Internal: External:
• Stewards • None
Interacts/Interfaces with:
Direct: Indirect:
• Fellow staff
• Head Chef
Job Purpose
To produce items for selling in the restaurant based on the agreed menu and to do so while observing standard recipe guidelines and food Safety and occupational safety Principles.
Key Result Areas
• Food Preparation: Prepare and cook a wide range of menu items according to established recipes and guidelines.
• Cooking Techniques: Utilize various cooking methods to achieve desired flavours and textures.
• Ingredient Management: Ensure proper storage, handling, and utilization of ingredients to maintain freshness, quality, and adherence to food safety standards.
• Timely Execution: Efficiently manage cooking times and monitor food orders to ensure prompt service and minimize customer wait times.
• Quality Control: Maintain high standards of food quality and taste by consistently following established recipes and portion sizes.
• Cleanliness and Sanitation: Adhere to proper hygiene and sanitation practices, including regular handwashing, maintaining a clean work area, and proper food storage.
• Equipment Maintenance: Clean and maintain kitchen equipment, utensils, and appliances to ensure proper functionality and safety.
• Team Collaboration: Coordinate with other kitchen staff, including stewards, to ensure smooth operation and timely delivery of orders.
• Inventory Management: Assist in inventory control by monitoring stock levels, reporting shortages, and participating in regular stock counts.
• Adherence to Policies: Follow all restaurant policies, procedures, and health and safety regulations to maintain a safe and compliant work environment.
Responsibilities
1. Teams and Image
• Cooperate and communicate well with the front and back of house team.
• Maintain a good decorum of the kitchen and behave in a professional manner
2. Hygiene and Personal Safety and SOPS
• Ensures working place remains tidy
• Respecting and practicing HAACP regulations
• Respects the safety guidelines of the equipment used.
Person Specification
Skills / Competence Requirements
Qualification/Education
• Certificate /Diploma in culinary, food production, and service or related field
• Food Safety training
• Basic Literacy skills (Ability to speak English, read, and write)
Skills & Experience
• Minimum of 2 + years of experience working as a Food Production staff in a restaurant.
• Prior food production experience preferred.
• Experience working with cleaning supplies and chemicals
• Food safety oriented
Desirable/Behaviours
• Friendly nature
• To behave politely and courteously to guests.
• Positive attitude and good command of business language-English
• Good at organization and time management skills.
• Ability to stand long hours
• Ability to work in high-temperature environments
How to Apply:
All applications will be received and reviewed through the BrighterMonday Portal by clicking on the 'Apply Here' section
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