Ensure all chefs are familiar with the day’s requirements • Ensure the necessary stocks are on hand at the right quality and quantity • Assist Head Chef with new menu items • Ensure timetables, leave rosters and attendance registers are up-to-date • Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to • Ensure all maintenance problems are promptly reported and followed up • Ensure all communications between restaurant and kitchen run smoothly • Ensure each cook receives the correct orders for the appropriate tables • Ensure each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature • Ensure regular on-the-job training is conducted so that subordinate staff perform their duties correctly • Any other duties the employer may reasonably require.
Please contact email@example.com
Hours of work:
Hours are variable
$20.00 - $30.00 per hour