• Follow the instructions and recommendations from immediate Supervisor to complete daily tasks.
• Create a harmonious environment amongst all staff.
• Control cost by minimizing spoilage, waste, proper storage and exercising strict portion control.
• Assist with regular stock takes.
• Receive order and arrange storage of food supplies.
• Prepare and cook high quality baked and other goods according to menu guidelines and recipes.
• Help to create good communication between all staff within the business.
• Receive and account for supplies and deliveries.
• Assist with regular stock takes.
• Maintain the business’s cost control systems.
• Follow correct hygienic food handling practices and insures all staff members are in line with international food and beverage safety standards.
• Manage all ISO standards related to kitchen cleanliness and organization.
• Oversee the restaurant’s cleaning and waste disposal practices.
• Educate staff members on kitchen health and safety best practices.
• Ability to work in a team, and with colleagues in other departments, demonstrating a collaborative approach.
• Strong communication skills with good active listening skills.
• Ability to work under pressure whilst maintaining high quality of output.
• Follow correct hygienic food handling practices.
• Follow the business’s regular cleaning and waste disposal practices.
• Use safe work practices and support others to use them.
• Maintain all baking equipment and plant in good condition.
• Carry out any other duties as advised from time to time.