Chef Trainer

1. Demonstrating the proper techniques to prepare food, showing new kitchen employee/cook how to use kitchen equipment, and teaching a variety of in house recipes. 2. Develop cost effective and sustainable menus which achieve teaching learning and assessment outcomes. 3. Liaise with the store in charge to order food items from stores, effectively utilise produce and products, maintain food stock control. 4. Supervise new employee/cook to prepare, cook and serve dishes according to menu items. 5. Adhere to current food hygiene and health and safety legislation ensuring the needs welfare of staff and customers. 6. Maintain a high standard of cleanliness within the kitchen. 7. Ensure equipment is used correctly and well maintained and all problems reported to Management and Operations Manager. 8. Be actively involved in training, mentoring and assessment of new kitchen employee/cook within the restaurant kitchens. 9. Liaise and communicate with new kitchen employee/cook to ensure a high standard of curriculum delivery is maintained in the educational training restaurants.