Prep Chef

POSITION OBJECTIVE Responsible for the basic preparation in a given section in the kitchen. Key Responsibilities - Cooperates and works together with the senior cook in the production of food in his section. - To assist the senior cook in performing his /her duties efficiently. - To collect required food items from the stores and the butchery. - Preparing mise-en-place according to direction given by the section head. - To follow the rules and regulations of hygiene and sanitation in the kitchen - Following and attending training classes and keeps records of new recipes and cooking procedures. - Maintains equipment in good, clean conditions and ensures repairs and maintenance are regularly carried out. - To Maintain food cost within the budget by controlling waste without compromising standards - Performs any other duties, which may be allocated from time to time Health, Safety and Security - Maintain the required standard of operational hygiene according to cleaning rotas at all times. - Be aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same. - Familiarize with emergency exits and evacuation procedures. General - Comply with the company's corporate code of conduct. - Familiarize yourself with the company values and model desired behaviors. - Perform tasks as directed by the Management in pursuit of the achievement of business goals.

Responsibilities include: assisting the senior cook in food production within the section; collecting required food items from stores and the butcher; preparing mise-en-place according to direction from the section head; following hygiene and sanitation rules in the kitchen; attending training classes and maintaining records of new recipes and procedures; maintaining equipment in clean condition and arranging regular maintenance; maintaining food cost within budget by controlling waste without compromising standards; performing additional duties as allocated; complying with health, safety, and security procedures; maintaining operational hygiene per cleaning rotas; understanding and enforcing restaurant policies on health, hygiene, and fire safety; being familiar with emergency exits and evacuation procedures; complying with the company’s code of conduct and values; performing tasks as directed by management to achieve business goals.