Role purpose: To deliver all Benugo standards, consistently and to the highest levels, including attention to health and safety practices, hygiene and cleanliness and the control of stock and wastage levels.
RESPONSIBILITIES:
Service
• To assist in the preparation and cooking of menu items as directed by the Head chef or Sous chef/ Chef de partie.
• To be consistent in support of an efficient kitchen operation.
• To maintain a positive attitude and outlook.
• To keep the kitchen and restaurant areas in a clean and tidy state at all times.
• To maintain standards of punctuality and personal presentation.
• To speak English at all times.
Quality
• To seek to deliver a perfect product at all times.
• To maintain cleanliness of all food storage and preparation areas in line with company food hygiene, health and safety and environmental policies and standards.
• To ensure stock, deliveries and wastage are checked, recorded and stored in line with company and food standards.
• To seek to continually improve performance standards.
• Maintaining clean appearance with high personal hygiene standards.
Speed
• To consistently work at pace and be able to work to a deadline.
• To follow instruction and support colleagues to attain positive results.
• To show commitment to company values in all aspects of your role.
INTERPERSONAL SKILLS:
• Excellent communication and interpersonal skills.
• Good level of spoken and written English.
• Passion for food.
• Excellent organisational skills.
• Ability to work in a fast-paced and pressurised environment.
• Positive attitude and outlook.
• Ability to use initiative and have excellent prioritisation skills.
• Desire to learn and develop new skills.
• To be a team player and assist colleagues as required.
• To be able to carry out any reasonable request by Benugo management, Head chef, Sous chef and Chef de partie.
• To be open to change and constructive criticism to further own development.
• Excellent customer service skills.
KNOWLEDGE:
• To seek to improve levels of knowledge and performance.
• To seek and maintain levels of excellence in all areas.
• To take responsibility for contributing toward own development under guidance of Head chef, Sous chef and Chef de partie.