Job Purpose:
To ensure quality service and standards working from our four Saba Way Values:
- Happy Meeting Place
- Saba Family
- Magic & Authentic
- Creating Happy Memories
Responsible To: Head Chef and or Manager/ Supervisor on Duty
Responsible For: Food Standards
Duties and Responsibilities
- Cooking dishes according to set recipes
- Prepare ingredients by chopping vegetables and meat
- Storage and rotation according to Haccp on a daily basis
- Understanding and delivering the correct measurements of food to our customers
- Adhering that the correct standard of food is being sent out to customers
- Maintain knowledge of all recipes
- Operate kitchen equipment
- Oversee and help out with daily and weekly cleaning of the Kitchen
- Have a good knowledge and understanding of Allergens
- Informing front of house of ingredients missing on a daily basis
- Handling high volumes of orders
- Ensure all deliveries are checked and signed before putting everything away in their designated places.
- Ensure that all food and beverage products are correctly stored, dated, labelled and rotated where necessary.
- Maintain a high standard of personal appearance and hygiene, and meet Saba grooming and uniform standards.
- Maintain healthy relationships with fellow employees.
- To be empowered to deal with problems, through following the HEAL process, and to seek advice when unsure what to do.
- To develop self and others, by responding to and giving feedback to other associates.
- To comply with predetermined food handling procedures.
- To follow the Saba Way standards at all times.
GENERAL:
- Attend all training courses as notified to you by management.
- Perform other duties as assigned to you by management to meet business needs.
NOTICE:
- All associates must realise this fact and be aware that at all times it may be necessary to move employees from their accustomed shift as business demands.
- In addition, this is a hospitality business and a hospitable atmosphere must be projected at all times.
Please Note: This Job Description is not neither definite nor restrictive and may be modified or added to in the future to meet changing needs.
Skills:
Thai cooking working under pressure HACCP
Benefits:
EAP, Tips, bike to work scheme
