Pizza Chef

Reporting to the Duty Chef you are responsible for supporting the team in delivering a great food experience, to deliver a high-quality dining experience compliant with all company standards and safety.

You put the guest first and are passionate about the ingredients, atmosphere, and service of the restaurant.

Key Responsibilities:

Guest orientated food service

To plan, prepare, cook and present food to the standards required by the company

To ensure the companys reputation for excellent food and service is delivered each shift

Ensure that guests are given a prompt and efficient food service on every shift

To be guest focused at all time

To deal with complaints about food or delivery of food in a polite manager, being supportive to the floor team in their actions

• You present yourself to shift in line with company standards of uniform and personal presentation

Is a team player, responding promptly to all instructions from the Duty Chef and Duty Manager

Is open and willing to do all jobs that are put to them

Comes to shift with an enthusiastic and engaged attitude

Delivers company standards and policies as instructed by the chef and management team

• Participates in team meetings and gives feedback as appropriate to drive the business
• Is active in their own kitchen training

Controls portion sizes as dictated by their training

Manages waste as instructed by the Duty Chef

Supports the Duty Chef in the optimization of the rota

Maintains and cleans equipment to maximise their life

Ensures the safe delivery of stock to the correct are of the premises

• To adhere to financial policy, practices, and procedures around stock security

Health and Safety and Food Safety:

To ensure Food Policy documentation is completed on a daily basis in accordance with company policy, as instructed by the Duty Chef

Following training, to be fully aware of, knowledgeable and focused on all legislative and company standards and procedures e.g. Health and Safety, Fire Safety, COSHH, Food Safety and action the learnings on every shift

Ensure all equipment is in good working order, reporting to the General Manager if not

• Adhere to the Food Safety and Health and Safety Management Systems to safeguard guests and team whilst on shift
• To adhere to all open and closing tasks, including cleaning, and that this is delivered each shift as delegated by the duty chef
• Ensure all COVID-19 risk assessments, policy and procedures are adhered to.