• Ensure the quality of food served in all food outlets, including the employee restaurant, is of the highest standard possible appropriate to that area.
• Assist in training within the kitchen and to attend training sessions when requested in line with Patchi requirements
• Ensure that all records for the ISO are maintained (Hygiene control – Cleaning Schedule).
• SOPs for all dishes are implemented with the aid of a Chef de Partie / Sous Chef.
• Training of Commis – setting up a detailed training program with the Chef de Partie, Junior Sous and Sous Chef.
• Responsible for stocks and control of wastage, in according to company standards.
• Always provide a courteous and professional service and ensure that any guest complaints are promptly rectified and communicated to the head chef.
• Assist the head chef in the fulfilment of his or her duties in order to ensure the smooth running of the kitchen.
• Always maintain a high standard of personal appearance and hygiene.
• Maintain good working relationships with your own colleagues and all other departments.
• Be aware of the action to be taken in the event of fire.
• Carry out cleaning within your own department ensuring that hygiene and safety standards are maintained.
• Have a complete understanding of Patchi employee handbook and comply with the regulations contained within..
• Undertake any other reasonable task requested by Top Management