Cook job in Trondheim
Objectives of position:Sous Chef or expert Chef de partie.
Create delicious and safe food following the restaurant’s standard. Person shall, in cooperation with chef, work in the kitchen in such a way that the quality of the food is in accordance with the defined standards.
Organizational position
The person has head chef as his immediate superior.
If the head chef is not present, the duty chef is in charge.
General responsibilities
Perform the activities that are imposed by the head chef in relation to preparing, producing and serving the food. Receipt of goods, packaging and storing food in accordance with HACCP. You must be an active and creative participant in the kitchen and ensure that all work is in accordance with hygiene regulations. You also need to participate actively in internal control, hygiene and safety.
Other responsibilities
Cleaning of kitchen facilities, freezer and fridge.
Cleaning of equipment.
Waste management.
Have in-depth knowledge of defined standards for cleaning.
Have in-depth knowledge of defined standard of hygienic rules.
Internal controls
Have knowledge of defined internal control system, and live these in practice.
Own empowerment
It is expected that the employee attend staff meetings and help to create a positive environment in the workplace. We do not talk negatively about our co-workers.
Mandatory meetings are paid. Meetings are notified at least one week in advance.
As a chef at our restaurant you are expected to follow the above mentioned point, and also the following:
Each chef is responsible for the cleanliness and tidiness of the kitchen, not necessarily that he be repeatedly remembered.
Each chef is responsible for handling food in manner in harmony with the hygiene rules in force in the restaurant.
Each chef is responsible for the food it produces, to serve him hygienically safe and healthy, without the presence of foreign bodies (eg stones, earth, traces of detergent … so the food must be handled with care and vegetables must be washed).
Each chef is obliged to observe the rules of hygiene, and behaviour of the restaurant.
Each chef is required to carry out the tasks assigned to him in the best way possible, in accordance with the standards set by the manager.
You are expected to follow the house routines, both opening and closing.
Mobile phone use should be limited only to emergencies. It must be kept silent.
The chef in charge can having the phone and use it for business reasons.
The sending of messages, the use of Facebook, internet, etc. is not allowed.
The use of computers in the restaurant must be only for business reasons, and is limited to managers, or to the chef in charge.
For whatever to drink ask the waiter or barman.
Serve themselves at the bar during the opening of the restaurant is not allowed.
People who do not work can not get into the kitchen.
The chefs are obliged to keep in order and clean their station, to comply with equipment and food, in order to prevent damage and wastage.
The chefs are obliged to respect the work of others, collaborating and helping each other.
The chefs who notice problems, both in terms of organization both from the technical point, are obliged to do this to their manager.
Each chef is required to be productive, it has nothing to do (example causes unexpected drop in employment), is required to use this free time to reorganize and clean where necessary.
Otherwise, if deemed necessary, the shift will be completed in advance.
Each chef must respect fixed working hours, making sure to perform all the tasks assigned to him. Otherwise, it must necessarily communicate to the manager and write a note on Planday.
A chef can not slows down their work to make more hours of work or because they can not.
All of these these points are mandatory. If you fail to comply you will be called first verbally, then in writing. If recidivist will be terminated the contract.
Start soon: Una Pizzeria need a new starter chef Position available from 2nd of May.