Found Description
That all food on the given section is prepared in accordance with established recipe cards and methods.
Supervise and coordinate activities within your designated section of the kitchen
That there are sufficient quantities of ingredients to prepare the required mise en place by communicating with the relevant Sous Chef/Head Chef in a timely manner.
That all dishes and mise en place are tasted to ensure correct flavour and seasoning and checked with Head Chef/Sous Chef.
That dishes are plated to the required portion control and visual standard before being sent into the club for service.
To ensure appropriate levels of production in direct relation to the level of business.
That the kitchen is organised kept clean by following the correct procedures to meet the statutory food hygiene and food safety standards.
That all equipment / utensils in the sect...