POSITION OBJECTIVE Represent the company’s high standards of personal presentation and demonstrate efficient time keeping, presentation and work flow.Maintain service of food to assigned task standards/spec/batch cooking. Key Responsibilities: – To ensure the mise en place of the section is performed to the high standard required at all times – To maintain the high presentation, correct plating and cooking of food at all times with guidance from senior chefs – To maintain the highest standard of cleanliness and up-keep of equipment – Confidently be able to run at least two sections in the kitchen – Maintain good working relationships with your colleagues and all departments – Fully understand opening and closing process and how to write and follow a prep list – Complete understanding and demonstration of spec knowledge and portion control – Cordinate and work with Chef de Partie and Commis Chef in every day operations. |
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