supervised and that quality food is produced in a hygienic environment.
Key Respon wastage.
- Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard.
- Maintaining fridges and stores to the highest hygiene and stock rotation standards.
- Teamwork The ability to implement and maintain health and hygiene procedures.
- Knowledge of safety procedures
supervised and that quality food is produced in a hygienic environment. Key Responsibilities: The sous chef and wastage. - Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard. - Maintaining Maintaining fridges and stores to the highest hygiene and stock rotation standards. - Teamwork. Skills The ability to implement and maintain health and hygiene procedures. - Knowledge of safety procedures and
maintain recipes.
candidate should have experience in food cost, kitchen hygiene, and kitchen administration. The restaurant is
candidate should have experience in food cost, kitchen hygiene, and administration. The restaurant is seeking
sufficient stock of all food and beverage ▪ Ensure hygiene and cleanliness standards are adhered to in the
sufficient stock of all food and beverage ▪ Ensure hygiene and cleanliness standards are adhered to in the
standards.
Control of equipment (clean and in working order) Hygiene - promot health and safety standards Ensure excellent
production against the requirements. Ensure that hygiene requirements in terms of HACCP are adhered to.