Job Description

To assist in all sections of the kitchen, under supervision of Section Chefs. Tasks will include preparing ingredients and commodities in preparation for cooking, as well as cooking.

To undertake training as instructed by the Head Chef. This will include NVQ training.

 Receipt and storage of all provisions, fresh and frozen, in accordance with current food hygiene regulations including correct stock rotation and storage. Ensuring that all food is labelled clearly and correctly.

 Checking all menus to ensure foodstuffs required have been received and are prepared on time and to the required standard.

 Cleaning according to the cleaning schedules.

 

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Skills

Cooking , Continental ,

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Qualifications

• Diploma in Hotel Management and Catering Technology