Main purpose of jobTo assist in the production of all food, ensuring we maintain the specifications as written in the recipe files. Key ResponsibilitiesPromote the image of Brasserie Blanc Restaurants as a professional organisation. Assist with sales initiatives and promotion of the brasserie.Assist in the training and continuous development of the junior kitchen team to achieve their personal best. Support training initiatives in line with the business needs.Encourage team-work to deliver excellent standards. Comply with all company policies and legal requirements relating to the operations of the kitchen, ensuring good practice in all aspects of the kitchen.Assist in maintaining all records as required by the HACCP to ensure due diligence across the whole of the food production.Ensure that all equipment is functional and used according to company / manufacturer's guidelines. Report any faults or maintenance issues promptly to the sous chef and head chef.Maintain the highest standards of hygiene, health & safety throughout the kitchen and comply with the legal requirements.Comply with all security measures to ensure the protection of guests and company property Lead by example:Cook and prepare all items to the required standard.Ensure all menu items are available at the appropriate times.Store and rotate all food items to ensure the minimum wastage.Maintain an appearance and attitude appropriate to the role Commis Chef.Ensure all equipment is safely maintained.This Job description should be read in conjunction with current recipe manual and operations manual / health & safety policy manual, and is a guideline to the role. Qualifications & TrainingBasic Certificate in Food Hygiene. Skills requiredWell organised and of good presentation.