The Assistant Chef is accountable directly to the chef, but ultimately reports to the Kitchen Shift Supervisor for providing high standard of cleanliness of the kitchen and the glassware, cups, crockery and cutlery. The kitchen porter will undertake jobs allocated to them by chefs to help with the preparation of mis en place. The Assistant Chef will learn how to cook from the chefs on the job. An assistant Chef primary role is the cleanliness of the kitchen and the cleanliness of the utensils. Duties associated with this role include cleaning, preparing, cooking, and applying by strict health and hygiene standards in the kitchen.

During mis en place they must ensure that the bulk issue sheet is filled out correctly and endeavour to reduce wastage at all times. The Kitchen porters are responsible for their own health and safety and that of anybody else whom may be affected by your acts of omissions.

KEY RESPONSIBILITIES

The Kitchen Porter is required to but not limited to carry out the following tasks:

• Clean work stations
• Clean kitchen
• Ensure food stored correctly in clean fridges and freezers
• Endeavor to learn about cooking and food costing
• Help prepare, cook and serve high quality food
• Ensure recipes are followed to reduce wastage
• Fill in the bulk issue sheets correctly when preparing items as directed by the chefs
• Ensure food tastes are consistent when preparing food as directed by the chefs
• Ensure portioning is consistent with the recipes
• Ensure all food correctly stored, cling filmed, labeled and dated
• Ensure HACCP’s procedure is followed
• Ensure washing of floors, cleaning the kitchen, benches, crockery, knives and work surfaces are clean at all times.
• Ensure correct clothing is worn including a hair net
• Ensure food expenditure is kept within budget by following the recipes and recording wastage correctly
• Co-operate fully with the statutory inspections and implement recommendation as appropriate including training by our chemical suppliers
• Ensure personal hygiene at all times
• To undertake such other duties as may be determined by the Kitchen Shift Supervisor from time to time within the general scope of the post as chef
• Responsible for food variances, ensure this is reduced significantly
• To learn and understand food costing and the importance of following recipes, cost control, wastage management and

QUALIFICATIONS

Grade 7 or equivalent qualification

Hospitality Certificates

Diploma or qualification in Food and Beverage

Qualification in Health and Safety

EXPERIENCE

The ideal candidates will possess 3 years’ experience in a similar position in the kitchen.  A diploma or related culinary certificate is an advantage.

BEHAVIOURAL TRAITS

• Organized
• Time Efficient
• Methodical
• Detailed
• Hard working
• Ability to interact positively with supervisor, management, co-workers, and members to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behaviour.

OPERATIONAL REQUIREMENTS

LANGUAGE SKILLS

Ability to read, analyse, and interpret menus and recipes

Ability to write reports for variance control, prep sheets, bulk issue sheets

Ability to effectively present information and respond to questions from the Kitchen Shift Supervisor and the Front of House Supervisor

MATHEMATICAL SKILLS

Ability to calculate figures and amounts for variance purposes