Operations

1.0        Follow instructions and undertake all areas of food preparation as directed by your line manager, this includes keeping your section maintained at all times and the crockery is organised neatly pre wash and returned to storage immediately after wash

1.1        You assist where needed the Commis chefs and deliver exceptional food to the service chefs without compromise of any food specifications

1.2        To deliver this you must have 100% knowledge of every specification within your section/s

1.3        This role demands that you work as part of a team to deliver these expectations and you work with the team in each operation to deliver exceptional food to our guests, you are responsible for ensuring the kitchen is clean at all times, bins emptied and the cooking and prep areas maintained free from debris throughout service

1.4        You will be at the forefront of the business during all peak service times supporting the line and Commis chefs with every request met speedily and without complication 

1. 5    When you are involved in food production every item of food preparation that leaves your section is produced exactly to our food specification, this includes those around you, if you see something wrong or another Commis chef not following spec you must pass this to your line manager and if possible help them to do this correctly

1.6     You have an in-depth working knowledge of your section in the kitchen, maintenance, hygiene and working in a safe manner this is your responsibility when on shift to make sure your section is safe

1.7        Ensure all wastage and spoilage is kept to a minimum by following the food specification and mistakes are recorded on the wastage sheet

1.8        Report to your line manager ASAP any serious issues that need addressing this includes, but not limited to, reporting of equipment failures or safety concerns within the working operation 

1.9      Follow all established work procedures and processes without compromise to ensure your role within the kitchen operation runs efficiently and effectively

2.0      You listen and action any points of communication relevant to you and your section from your senior chef team

Administration

2.1        You are responsible for your section and expected to work professionally at all times in a safe manner, this includes following your daily cleaning and duties sheet set out for you by the senior chef team and once complete you are to return the paper work as directed and prepare for service

2.2        All official paperwork for example the temperature documentation is completed, understood, and genuine without exception for your section of responsibility within the kitchen 

2.3        As a key member of the chef team you must conduct yourself professionally at all times and any issues with your discipline will be reported without bias and dealt with by your line manager however if you have any issues you are expected to always ask for advice before they become serious if possible

Development & Training

2.4        You are expected to take part and be positive in all staff training sessions which we will organise for you as part of your commitment to develop you during your time with Alpina Kitchen.

2.5        You will be offered the opportunity through structured objectives and job assessments to progress and undertake the next position in the kitchen structure use any opportunity provided to you to learn and develop your skills 

Requirements

· Strong cooking skills and a good understanding of culinary techniques are essential. Familiarity with different cooking methods, knife skills, food preparation, and basic kitchen equipment operation is important.

· Knowledge of food safety standards and proper hygiene practices in a kitchen environment is crucial. Understanding HACCP principles, safe food handling, and sanitation procedures is necessary to maintain a clean and safe kitchen.

· The ability to work efficiently and manage time effectively is important in a fast-paced kitchen environment. Should be able to prioritize tasks, work under pressure, and meet deadlines while maintaining quality standards.

· Can be physically fit for requiring standing for long periods, lifting heavy pots and pans, and working in hot environments. Good physical stamina and the ability to handle the physical demands of the job are important.