Grant Phillips

 All basic larder preparation including making of salads dressings cold seafood preparation  All hot entrée preparation including all basic fish mongering skills  Preparation of pastas and raviolis from scratch  All main course preparation including o The minor breaking down of carcasses o Correct portion control for all steaks  The making of all stocks and sauces from scratch e.g., jus and sauces  Control of kitchen when head chef unavailable  Implementing and marinating all HACCAP and

 All basic forms of food preparation peeling, cutting and preparation of basic food items.  Cleaning of dining room to a professional standard  Washing dishes  Supervision of kitchen hands and closing up of restraint at end of night  Control of correct HACCAP and food and safety techniques ensuring all food is it a correct and safe temperature