kitchen standards Correct chemicals and sufficient cleaning materials to always be in stock Presentation as
recipe requirements Cooking areas and equipment are cleaned correctly before and after use Correct knife for selected Correct uniform is worn and uniform is clean and undamaged Cutting surfaces are secured safely preparation and cooking areas and equipment are clean and in a hygienic condition Food production is ready
recipe requirements Cooking areas and equipment are cleaned correctly before and after use Correct knife for selected Correct uniform is worn and uniform is clean and undamaged Cutting surfaces are secured safely preparation and cooking areas and equipment are clean and in a hygienic condition Food production is ready
rooms on a daily basis ensuring that they are cleaned in accordance with RCH standards including all following up on night cleaning tasks and ensuring an effective handover to day cleaning staff. · running the carpets, furniture, windows and wooden floors are clean and in a good state of repair. To manage and control
upon their departure
banquet rooms and facilities to ensure they are clean, organized, and properly set up. Assist with menu
banquet rooms and facilities to ensure they are clean, organized, and properly set up. Assist with menu
register and time sheets daily Control of equipment (clean and in working order) Hygiene - promot health and
operations of the kitchen. Ensure the kitchen is clean, organized, and compliant with health and safety
operations of the kitchen. Ensure the kitchen is clean, organized, and compliant with health and safety