Marstons

Cooking to order

I work as either a Carvery Chef or a line cook, in the morning I usually do carvery prep, which is peel and chop carrots, roat potatoes

i turn everything on in the morning, i make sure prep is complete, i make sure order sheets are done, i make sure the kitchen is cleaned down to standard

Kitchen chef - cook food for customers. Prep food, keeping the kitchen tidy/hygienic.

i do cleaning, cooking and take food out/ pot washing

Running kitchen and general kitchen duties

That I do prep work for the day of service, cook food and plate up dish for service and do end of service clean down and prep

Mostly in the kitchen, sometimes doing bits and bobs around the pub.

i had to learn the basics of hospitality business and the laws, consumer preferences, market changes that all play a key part in the business. i also had to learn management skills

Brilliant, great support from the business

Working across bar FOH and floor, I serve usually 150-300 customers per shift and have memorised our menus including our wine menu and special menus in order to give quality recommendations to guests and upsell products.

Opening the kitchen and prepping all fresh veg and defrosting the right amounts based on our prep and par list. Been able to read and cook checks to the customers needs and to company specification. Aswell as running the carvery.

i have to prep, cook and serve different types of food at a specific brand standard to spec to our guests. this includes setting up the kitchen, prepping all the veg and defrost for the day, reading and cooking a ticket how the customer wants, serving it...

Bartending and food running. Making sure guests are happy and that the pub is clean and tidy, and everything is up together. Helping out where needed, and ensuring that everything is running smoothly.

Cleaning and wiping tables with d10, running and taking food orders, working on the bar

Cleaning and wiping tables running and taking food and drinks orders working in the dar

My role on a day to day basis is normally making the starters and desserts which come through on the tickets however since turning 18 I have been on mains a lot more as I’m now able to use the grill so am being grill trained. If I am working a closing sh...

I greet guests, I take orders and payments, I take food and drinks to the customers and maintain the restaurant floor to a clean and tidy standard

I currently work the starters section but can move to the deserts section, potwash section and I am being trained to work on carvery section and mains section I am primarily on starters section and usually only move sections to cover for someone's break...