Commis Chef/Chef De Partie

To ensure your station and surrounding areas are clean and set up in the appropriate manner. General mis en place to produce well presented food of a high quality To help ensure that stock is managed to a consistent level and rotated accordingly. To help manage stock effectively in order to minimise waste. If required, to ensure temperatures are taken in accordance with food policy. Company and statutory requirements to be met at all times. Commitment, enthusiasm and drive Willingness to learn, with team spirit and a flexible attitude High standard of personal presentation and hygiene