Chef

_1) To report for duty on time and in the correct uniform_
- 2) To prepare and produce food for the area, which you are assigned, and to the standards set by the Head Chef._
- 3) To be responsible for the best possible and economic use of food to ensure quality of food served and profitability._
- 4) To prepare and cook condiments as required by the kitchen management, in accordance with standards set down in S.O.P manuals._
- 5) To ensure a high standard of personal hygiene._
- 6) To ensure that all-reasonable care is taken for the health and safety of yourself, other employees, guests and other persons on the premises._
- 7) To ensure safe and correct use of all equipment._
- 8) To ensure safe practices are used in the preparation and storage of foodstuffs, inline with I.S. 340 Manual._
- 9) To adhere to the 7 principles of the HACCP in all-cleaning storage, preparation and working of food. _
- 10) You must be prepared to work at all times to the highest of standards, never accepting produce or preparing food which would be detrimental to the of the hotels reputation._
- 11) To always work in a friendly and professional manner._
- 12) To always work as part of an overall team._
- 13) To carry out all duties and to abide by the standards, procedures and policies adopted by the hotel. _

Tipo de puesto: Jornada completa

Sueldo: 8,00€-10,00€ la hora

Horas previstas: entre 40 y 46 a la semana

Experiência:

- Chef: 3 años (Deseable)

Ubicación del trabajo: Empleo presencial

Fecha de inicio prevista 23/06/2025