1. General Information
Immediate Superiors:?  Sous
Work Area:?  Kitchen
Hours of Work:?  Straight or split shifts, usually 5 day week, hours per week subject to business.
Summer months busier than Winter months

2. Job Summary
Contribute to the smooth & efficient running of the kitchen by applying skills & attributes to all areas that require your involvement. 

Day to day responsibilities will be handed to you so it is essential that these are fulfilled & completed to their ultimate potential. 

Contribute to ensuring the highest level of hygiene over and above statutory requirements. 

Contribute to a productive and motivated brigade.

Uphold a high standard of food production whether breakfast, lunch or dinner. 

Most importantly you must work to ensure that all customers receive the highest level of attention, service & care.

Customer Satisfaction & Expectation
Maintain, develop & exceed satisfaction & expectation
Produce & maintain a high production standard of food
Support the high level of dedication, expression & initiative to all dishes

Suppliers/Resources
Assist with the control, receipt, storage & issue of supplies 

Assist with the use of resources
Working Relationships
Contribute to an effective working relationship
Gain the trust & support of colleagues, the team & the Head Chef 

Minimise conflict in the team

Food Preparation
Learn style, presentation & recipes to assist with food preparation 

Work alone or in a team, to tasks set pre, during & post meal service 

Get involved in creation - working with local & fresh ingredients 

Bring flare & passion to all dish involvement

Support the control of health, safety & security of other workers & the public
Support & maintain health, safety & security procedures in the work place
Assist with the implementation of safe working procedures for knives & other equipment Inspect & monitor the kitchen & its equipment against health & safety requirements
Help monitor the kitchen's environmental requirements against health & safety policies for food storage, preparation & cooking
Comply & be aware of all HACCP requirements
Have a basic food hygiene certificate

Cleaning & Maintenance
Assist with following the programme for cleaning the kitchen & its equipment Maintaining & update the cleaning programme if necessary
Economic & Environmental Efficiency
Maintain energy & waste efficiency as per the environmental policy Identify & recommend improvements to energy & waste efficiency

Development
Develop self within the job role to enhance performance 

Manage yourself & develop own skills to improve performance 

Manage time to meet objectives
Listen, learn & put into practise all aspects advised in training
Information
Manage information by gathering details, informing & advising others 

Attend staff meetings

CDP —pastry
have a good understanding on: ice creams; breads; cakes; desserts; afternoon teas; and petits fours manage the dessert menu for the Brasserie
assist the Head Chef with the desserts in Station Road (3 rosette restaurant)
manage this section & help out on other sections when required

JOB SPECIFICATION
At least 2 years experiences at a 2 rosette level
Must be a self manager & be able to handle responsibility
Must be creative & excellent attention to detail
Must have a knowledge of the kitchen with room for development
Must have a mature professional attitude
Must be hands on & be a good communicator
Should be able to multi-task
Should have relevant hygiene, health & safety training — basic food hygiene certificate
Must be able to listen, take orders, directions & take criticism & be willing to learn
Must be ambitious & must be able to uphold whatever standard is set