To be punctual for work and report directly to the manager on duty on arrival in the kitchen
To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to meet gross profit
To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a senior chef
To be fully aware of all hygiene control and chemicals used in the work place
To have full knowledge of, and be able to act upon, fire procedures
To be responsible, whilst liaising with the Executive Head Chef, for self- development
To carry out and assist in the smooth running of the kitchen
To attend all meeting and training sessions as required
To comply with any reasonable request from your superiors
To assist on other sections or help with other duties when the kitchen is short staffed, in emergencies, and/or when number of covers require.