The vacancy

To assist the kitchen team in the preparation of Le Pain Quotidien food items with specific responsibility for service, food hygiene and stock management. This is while ensuring kitchen cleanliness and good food safety and health and safety practices are followed. Key Objectives: - Works with colleagues to provide guests with the most efficient service that is in line with service standards.   - Communicates effectively with others to always ensure the highest possible standards, providing smooth and timely service.    - Keeps workstation and kitchen area clean in line with Food Safety regulations.    - Demonstrates positive attitude and willingness to learn, improve and work with others, helping maintain team spirit.  Exceptional Service:   - Communicates with retail teams to ensure full availability of items throughout the day/evening.       - Ensures communication with retail, floor and management when running low on or changing items.   - Work pass to ensure the production of menu items in accordance with Le Pain Quotidien specifications and Brand standards.      - Ensure all dishes are presented correctly and at the correct temperature.      - Assist the Front of House team with requests from customers when required.  - Ensure during service that all food items are handled, stored, and served correctly in accordance with Food Safety and Health and safety regulations.  - Ensure that the Company’s HACCP procedures are always followed.  - Supports any special requests with FOH, including allergens.  Always follows allergens procedures.    Food Preparation : - Ensure all food preparation is made to Company standards in presentation, quantity and freshness.  - Ensure that the preparation of items is in accordance with the training checklist, set recipe instructions and kitchen manager’s requirements.   - Ensure preparation levels are adequate for the level of business. Preparation may need to occur several times per day/evening.    - Communicate with the kitchen and store management team to ensure adequate stocking of all prepared items.   - Ensure correct use of allocated colour knives and boards for all food preparation in line with Food Safety regulations.   - Ensure that all prepared items are kept in the correct containers/packaging/wrapping and stored correctly – refrigerated if required.   - Ensure that all prepared items are labeled according to Company guidelines and Food Safety regulations and within use-by date.   - Ensure that all prepared items are handled according to Food Safety and Health & Safety regulations.   - Ensure that the Company’s HACCP procedures are always followed.    Cleanliness : - Ensures workspace cleanliness throughout shift in the kitchen area, including sanitizing surfaces and equipment per the store’s cleaning rotas, Company requirements and Food Safety regulations.   - Ensure correct use of Personal Protective Equipment whenever necessary and in accordance with COSHH guidelines.   - Ensure chemicals are stored and used correctly in accordance with COSHH regulations and Company set requirements.   - Ensure full completion of duties for opening and closing the kitchen.   - Keeping the washing up area clean and well maintained.  - Washing all cookware, utensils, and cutlery fast to keep them in rotation.   Stock : - Ensure deliveries reaching the store are of the right quantity and quality level. Report any discrepancies to the store management team immediately.    - Ensure correct storage of all deliveries in line with Company guidelines and Food Safety regulations.  - Ensure the rotation of stock following the “FIFO” (First In, First Out) rule.   - Ensure wastage is kept to a minimum whenever possible and recorded and reported to the management team.  - Assist the Kitchen Manager with line checks.   Equipment : - Always ensure correct and safe use of all Company equipment in accordance with Company set requirements and Health and safety regulations.   - Ensure any equipment dysfunction or maintenance issues are reported to the store management team immediately, ensuring any Company equipment is always in good working condition.   - Ensure complete knowledge of ovens both in terms of programming/operation and cleaning/maintenance.   - Ensure knives are correctly handled, used and stored in line with H&S and Food Safety regulations.