Chef

can cook ,can cut To monitoring of food stock and movement. • To understand daily departmental cost and how all the factors will affect the profit and loss. • To ensure that there is minimum kitchen wastage. • To learn all skills and record down recipes from the team. • To follow the cleaning schedules for the kitchen and clean the section and other areas as required. • To ensure that the stocks are being controlled well and is being rotated as per first in first out basis. • Assist with the acceptance of store deliveries and check to ensure that all goods delivered are correct and in good condition. • To ensure that miss en place is completed in the section. • To report any maintenance issues to the head chef immediately. • To comply with all company’s policies and procedures to ensure that all-statutory regulations are being observed. • To comply with the conditions of food hygiene policies. • To be flexible and willing to help other departments at times when required