ANNAM VEG RESTURANT
MAIN PURPOSE OF JOB:
To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members.
▪ To monitor stock movement and be responsible for ordering on your section
▪ To ensure minimum kitchen wastage. ▪ To ensure knowledge of the product is maintained and communicated to all relevant personnel.
▪ To learn and record skills and recipes from other members of the department
▪ To report any maintenance issues to the Head Chef immediately.
▪ To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable
▪ To be flexible and willing to help the restaurant kitchen at busy times if required