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. Show more Show less

None explicitly listed as a separate section. The posting describes responsibilities and general expectations but does not specify formal requirements such as years of experience or certifications.

Assist the senior cook in performing duties efficiently. Collect required food items from the stores and the butchery. Prepare mise-en-place according to directions from the section head. Follow hygiene and sanitation regulations in the kitchen. Attend training classes and maintain records of new recipes and cooking procedures. Maintain equipment in good, clean condition and ensure repairs and maintenance are carried out regularly. Maintain food cost within the budget by controlling waste without compromising standards. Perform other duties as allocated. Maintain the required standard of operational hygiene according to cleaning rotas. Be aware of restaurant policies and procedures relating to health, hygiene, and fire life safety; ensure direct reports do the same. Familiarize with emergency exits and evacuation procedures. Comply with the company’s corporate code of conduct; familiarize with company values and model desired behaviors; perform tasks as directed by management in pursuit of business goals.