DEMI CHEF

. To prepare and cook and present food . Demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members . To monitor stock movement and be responsible for ordering on your section . Ensure minimum kitchen wastage knowledge of the product is maintained and communicated to all relevant personnel. . To be responsible for completing your mis en place . Learn and record skills and recipes from other members of the department . Report any maintenance issues to the Head Chef immediately. . To comply with all Company's policies and procedures to ensure that all statutory regulations are observed. . To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable . To ensure all statutory regulations are adhered to, such as food hygiene policies . To be flexible and willing to help the restaurant kitchen at busy times if required