Chef 53 views

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• Undertake menu planning in consultation with Head Chef
• Attend to the preparation, cooking, and serving of continental and local meals
• Manages purchasing of food items and groceries
• Works with Head Chef in determining quantity of food items to be cooked and size portions
• Draws up of duty roaster of staff assigned
• Checks and maintains quantity of stock received
• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and kitchen equipment in accordance with Health & Safety standards
• Attends to the wearing of appropriate clothing at all times in accordance with standards Health & Safety practices

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