As a trainee chef with Marco Pierre White Wheeler’s of St James’s you will be expected to take ownership and support in the following tasks to the highest possible standards:

• To provide a consistently high level of service and product delivery
• To ensure Health and Safety is adhered to at all times, in accordance with current legislation
• Maintain food costs through minimising wastage and accurate portion control
• Ensure stock rotation in all store rooms, fridges and freezers, to ensure effective control of food wastage
• Promote standards of food quality in relation to taste, presentation and service as detailed in the standard operating manual
• Assist in the management of food storage including deliveries and food that has been prepared

• Ensure the kitchen is maintained and cleaned to a hygienic standard at all times through the implementation and adherence to cleaning schedules
• To show alertness, vigilance and attention to detail of all work

• To know and apply the hotel’s safety regulations
• Respects the hotel’s commitments to the ”Environment Charter” (saving energy, recycling, sorting waste etc)

To complete any reasonable task as required to by the Hotels Head Chef