Cook

Job Description: • Produce all items relating to the menu to the Head Chef's standards. • Maintain a high standards of hygiene and health and safety • Ensure all equipment failure and hazards are reporting any waste in the correct procedure. • Ensure a strict control on food waste and reporting any waste in the correct procedure. • Ensure a correct standard of stock rotation, making sure food products are used prior to the best date • Ensure all portion controls are strictly adhered to • Ensure the highest standard of food production and presentation at all times as per standard of performance manual and recipe. • Ensure work surfaces, refrigeration, stores sire cleaned and sanitised before end of shift • Ensure a high standard of personal appearance at all times, including the wearing of the correct protective clothing as laid in the code of practices. • Ensure the kitchen is secure, clean and safe before going off shift • Produce recipes and costing in conjunction with the Head Chef or another senior member of staff as required, assisting to maintain that monthly profit margins are met. • Attend all team briefing. • Participate in monthly physical stock take of the outlet, including but not limited to plates and utensils Job Requirements: • 5 day work week • At least 3 years of relevant experience • Experience in both western and Asian cuisine (preferably Japanese) will be an advantage • Basic communication and interpersonal skills • Able to work independently