Job Purpose
Under the general guidance and supervision of the Head Chef, the kitchen team member will assist in the preparation and service of all sections in the Kitchen.
Duties and Responsibilities
- Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation
- Working in all areas of the kitchen depending on the daily needs of Head Chef Preparation of a whole range of food but with a particular emphasis on pastry
- To observe all Company Food Hygiene and Health and Safety policy
- To assist the Head Chef, to check the completeness of all food and kitchen equipment sent to each function
- To assist the Head Chef to check the completeness of all suppliers’ deliveries and the correctness of their invoices
- To set out, maintain and monitor high standards of cooking and presentation
- To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design
- Ensuring Unit kitchen is left clean and tidy at all times
- Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event
- To ensure that all completed jobs are fully checked off before it leaves the unit
- To work closely with Head Chef and other chefs at each event to ensure that the function runs smoothly
- Close liaison with the Event Manager with regard to service and timings
- Ensuring the venue kitchen is left spotlessly clean and tidy and the all Lodge Catering equipment and un-used food is packed ready for transportation