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Chocolatier
8 months ago
To maintain a high standard of specified work in accordance with the Executive Chef’s instructions.
- To prepare, cook and serve food delegated as your responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are always met under guidance from a senior chef.
- 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 labelling/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
- To assist with the acceptance and storage of deliveries and that all relevant company procedures are adhered too.
- To understand menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit