Job type: Full Time

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Looking to join a great team...get in touch!

The Garden Bar & Kitchen is a waterfront restaurant and events venue, with exceptional views, great food and excellent service. We are looking for a first or second year apprentice chef to join our dynamic team, someone with a passion for working in a hospitality, a strong team player & reliable.

You must have an enthusiastic and positive approach to the role. You will be supported by a team with a wide range of experience and knowledge.

You must be willing fulfil your obligations as an apprentice chef.

This is a hands-on position, learning to be competent in all areas of cooking and cleaning, maintaining a high level of Food Hygiene Standards & HACCP controls.

Summary of Responsibilities

Take direct responsibility for the preparation and presentation of food, consistent with food safety standards and The Garden Bar & Kitchen guidelines.

Reports

This role reports to the Head Chef and to the business owners.

Duties include:

Develop and bring to life The Garden Bar & Kitchens food service

  • Liaise with the Food and Beverage Manager on all matters relating to the business
  • Competently organize food preparation as instructed
  • Maintain fridges – keep clean, organized and products dated
  • Maintain dry store area – keep clean, organized and clearly labelled
  • Maintain fridge freezer temperature checklist
  • Maintain kitchen equipment cleaning schedule
  • Communicate with Chefs regarding stock
  • Complete Apprentice Chef Course work as required
  • Provide regular input on menu items, specials
  • Be able to take direction when required from other Managers / Supervisors / Chefs
  • Ensure all communications between bar and kitchen run smoothly and with respect
  • Demonstrate a creative flair with food

Develop and implement The Garden Bar & Kitchens food safety program

  • Preparation and service of food to Food Hygiene Standards
  • Ensure proper stock rotation in all food storage areas
  • Maintain all work areas in accordance with Food Hygiene Standards
  • Maintain a regular cleaning schedule for kitchens and storage areas
  • Manage delivery and storage of goods

Manage food service costs

  • Ensure that all dishes are prepared to the correct recipe and quantity
  • Record all wastage and breakages
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