To monitor stock movement and be responsible for ordering on your section ▪

To ensure minimum kitchen wastage. ▪

To ensure knowledge of the product is maintained and communicated to all relevant personnel. ▪

To be responsible for completing your mis-en place ▪

To learn and record skills and recipes from other members of the department ▪

To report any maintenance issues to the Head Chef immediately.

Assisting in all areas of the kitchen for breakfast, lunch and dinner

To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable ▪

To ensure all statutory regulations are adhered to, such as food hygiene policies

Be responsible for the ordering of all fresh produce and dry goods for kitchen use. 

Salary range 18000-20000/- per month with food & accommodation