The Cook/ Chef is required to be flexible according to business requirements. The focus of the job may vary, however, it is encouraged that activities will typically include the following:
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Reporting to the Chef manager, work as part of a team
- Production of food for evening shift service
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Full knowledge of all menu items served
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Maintain high food hygiene and health and safety standards per Aramark requirements/
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ensure all shift opening and closing checklists are completed
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Learn procedures and standards for all kitchen tasks
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Undertake relevant training as required
