Reporting to Head Chef, Sous Chef and Restaurant Manager
- To run the line during service, ensuring all preparation is ready for service and prepared to the highest standard, adhering to the specification set by the company to achieve correct quality, appearance and portion size.
- To ensure the highest hygiene standards are met by following cleaning routines and through ongoing diligence during the shift to include set up and cleaning down procedures.
- To carry out any other reasonable duty requested by the manager.
Exciting opportunity to join the team of a prestigious new establishment. Must have experience in a similar role.
Hours: 35 over 5/6 days(weekends included)
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