• To prepare and cook sufficient food to provide the agreed amount of customer choice with minimum wastage
• To ensure all food preparation is carried out in accordance with food hygiene procedures
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
• To ensure food is prepared to required standards checking for taste, presentation and quality
• To ensure food is served promptly and work is carried out quickly and efficiently to keep up when busy
• To ensure portion control, preparation and storage methods avoid wastage and keep down costs
• To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records etc
• To ensure the kitchen and service area are clean, tidy and attractive during service
• There is always a choice of food for the customers
• Achieving GP through keeping costs down
• Report accidents, injuries and unsafe work conditions to direct supervisors.