To assist the Executive Chef/ Head Chef in the provision of a consistent standard of service and food product to the customer within a clean and hygienic environment in accordance with the Departmental Procedure Manual.

QUALITY STANDARDS

• Carry out all tasks in accordance with procedures as outlined in the Kitchens Standards Manual & the HACCP system
• To ensure all administrative tasks, checklists, rosters, food flash etc. are completed when the Head Chef is absent, or on the Head Chef's request
• To have a comprehensive knowledge and actively promote all hotel facili...