About The Role

WORKING CLOSELY WITH THE EXECUTIVE CHEF TO FOLLOW UP ASSIGNED PROCEDURES. • COOKING DISHES ACCORDING TO COMPANY GUIDELINES AND STANDARDS • THOROUGH KNOWLEDGE OF RESTAURANT MENU AND RECIPES • SETTING UP WORKSTATIONS AND PREPARE INGREDIENTS TO USE IN COOKING • CHECKING ALL FOOD BEFORE LEAVING THE STATION AND ENSURE THAT FOOD IS OF EXCELLENT STANDARD AND TASTE. • COORDINATING AND ENSURE THAT DISHES ARE READY FOR SERVICE TIMELY • CONTROLLING COSTS AND KEEP HIMSELF INFORMED REGULARLY ABOUT STOCK LEVELS AND STOCK MOVEMENTS • IMPLEMENTING COMPANY POLICY AND PROCEDURES AND HEALTH AND SAFETY CODES. • IMPLEMENTING FOOD SAFETY POLICIES, PROCEDURES AND STANDARDS OF PRACTICE, AS PER THE HACCP MANUAL. , PREVIOUS EXPERIENCE IN THE SAME OR SIMILAR POSITION EXCELLENT FOOD HANDLING SKILLS GOOD KNOWLEDGE OF HYGIENE, HEALTH & SAFETY AND LICENSING REGULATIONS , Please note that copy of the letter and CV sent to the employer should also be sent to the (EURES ADVISOR , MARIA PITSILLIDOU , ). Please include the national vacancy reference number

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