Duties:

Ensure orders received are prepared and sent out timeously and to menu specifications
Oversee your kitchen section in the absence of the Sous Chef
Assist with preparation of all ingredients for hot kitchen and or cold kitchen
Control and manage food rotation and storage according to food safety regulations
Ensure stock control procedures are adhered to
Maintain high quality of all foods prepared and in the correct quantities
Ensure preparation of all mise en place is fresh and on time for service
Make sure SOPs are followed to minimize breakages and OE used efficiently
Follow all personal hygiene rules and ensure all food is stored and prepared under the correct hygiene standards.
Complete OE, stocktaking and other ad hoc requests as required, ensuring optimum service delivery at all times.
Inspiring a passion for and sharing knowledge of sustainable practices, great food, wine, and hospitality.