Purpose of the role
To run a section of the kitchen starter, Pasta or Meat & Fish preparing and cooking every dish from that section to the Head Chefs specification, on time and to a consistent standard. The candidate is responsible for their own mise en place, the cleanliness and food safety of their station, and for supporting the rest of the brigade through service.
Key responsibilities
Running the section. Complete mise en place and prep to the agreed list and par levels before service begins; cook and plate every dish from your section to the recipe card and presentation standard; work to the timings called from the pass so tables leave together; keep your station organised and stocked throughout service; call shortages early rather than running out mid-service.
Quality and consistency. Follow specifications and portion sizes exactly; taste and check as you go; On the grill, cook meat accurately and consistently to the degree ordered and rest it properly. On pasta, portion and taste the flavour of the preparation. On Starter, portion and taste the flavour of the preparation. never send a dish you would not be happy to receive; accept and act on corrections from the Head Chef or Sous Chef.
Food safety and allergens. Follow food safety and personal hygiene procedures at all times; complete the temperature, cooking, cooling and cleaning records for your section accurately and as they happen; handle allergen and modified dishes with separate equipment and clean hands, label them clearly and tell the pass; never guess an ingredient stop and check with the Head Chef or Sous Chef.
Stock, waste and deliveries. Rotate stock by date and use it in order; store deliveries correctly and report anything below standard; control portions and trim to protect yield; record all waste and breakages honestly; keep your sections fridges, stores and containers tidy, dated and labelled.
Cleanliness and safety. Clean as you go and complete the close-down and deep-clean tasks for your section to schedule; use knives, grills, fryers, machinery and chemicals safely and only once trained; follow COSHH and manual handling procedures; clear spillages immediately; report accidents, near misses and equipment faults straight away.
Teamwork and development. Arrive punctually, in clean whites and ready for the briefing; support other sections and the wash-up when your own is under control; train and guide any Commis Chef working with you; take feedback well and work on it; carry out other reasonable duties requested by the Head Chef or Sous Chef.
TPBN1_UKCT
