Job Description

Key Responsibilities

To be fully aware of the preparation and service of all dishes on the hotel menus. To prepare and present dishes on hotel menus according to customer requirements. To maintain portion control guidelines in order to ensure the profitability of kitchen is maintained. To record temperature checks on food and in storage areas as directed to ensure statutory requirements are met and report any variances are rectified immediately. To ensure food materials are stored correctly and rotated to meet company and legal requirements. To keep food wastage to a minimum. To maintain high standards of working practices in terms of personal appearance and safe and hygienic working practices. To assist with quality control and menu planning where appropriate. To practice the correct and safe use and care of all items of equipment. To report all damage, hazards and wear and tear occurring within your areas of work. To ensure all security and control procedures laid down are strictly adhered to. To assist with various cleaning duties as required. To be aware of product cost and kitchen gross profit targets. To assist with the ordering of food materials as required following company procedures. To be fully aware of and strictly observe Food Safety regulations and requirements. To attend training when required. To be fully aware of and strictly observe Health & Safety and fire procedures. To be fully aware of and comply with hotel and company rules and regulations as identified in the team member handbook.
Job Types: Part-time, Temporary, Contract

Schedule:

10 hour shift 8 hour shift Day shift Holidays Monday to Friday Overtime Weekend availability
Work Location: In person