To maintain a high working standards and ethics as expected by the Restaurant/Executive Chef
To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
Able to take the lead on a station as well as educate and guide junior chefs
To be able to work under pressure, for required hours in a heated environment
To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties
To monitor stock movement and be responsible for requisitioning items for your station, acceptance and storage of deliveries
To aid in achieving desired food costs, kitchen standards and overall objectives
To carry out daily and weekly activities such as, temperature checks, food labeling/dating, storage, scheduled kitchen cleaning
To remove any hazards and report any defects in the kitchen or equipment to a senior chef
To keep high standards of personal and kitchen hygiene