Main function:               

Provide support to the Chef de partie/Sous Chef in all aspects of kitchen operations and food preparation. 

• To be competent in a range of food preparation, cooking and presentation techniques. 
• To personally prepare dishes for patients and hospital staff and participate in other activities in the kitchen. 
• To ensure that dishes are produced to the required standards both in quality and presentation prior to service. 
• To requisite supplies and ensure that they are properly used and accounted for and all storage areas are kept clean. 
• Report any depleting stocks from storage areas to the Head Chef or Sous Chef 
• To ensure all storage areas are kept in order. 
• All low stock items are to be recorded and reported to Head Chef. 
• To ensure that the correct food rotation procedures are adhered to and to control and minimize waste. 
• To comply with food handlers, test regulations, concerning the hygiene and safety of staff, food and equipment. 
• To enquire of and know the emergency evacuation procedures. 
• Report all mechanical and needs for repairs to the Head / Sous Chef. 
• To respond quickly and appropriately to customer demands within set standards, policies and procedures.
• To assist in menu planning putting forward ideas and suggestions
• To plan own time and priorities effectively.
• To allocate and supervise duties of Food Service Stewards in the absence of Management.
• To regularly update personal knowledge of kitchen manual and catering memorandums.
• To identify and report any areas which require improvement and to offer solutions.
• To monitor and record daily fridge / freezer temperatures and report fluctuations.
• Any other catering related duties as required or requested by the head chef
• Run the day-to-day operation of assigned station in the kitchen
• Assist in creating and preparing menus items and specials.
• Check and complete mise-en-place and set-up the station.
• Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.
• Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
• Maintain a good working relationship with other employees.
• Store items properly at the end of the shift.
• Ensure a clean, neat and organized work area.
• Be familiar with the emergency and fire safety procedures.