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Key Purpose of the role:
To manage all aspects of the kitchen. Ensure the kitchen operates in accordance with all relevant Health & Safety and food hygiene legislation.
Responsibilities include:
- To deliver great food to specification in accordance with both brand standards and legislation.
- To ensure the kitchen team comply with personal hygiene standards and follow the company H&S and food hygiene policies
- Take a proactive role in the recruiting of kitchen team members
- To ensure all kitchen team members have a thorough induction and are fully trained
- To be able to manage all sections in the kitchen
- To assist in stock ordering and weekly stock takes
- To manage labour, stock and wastage efficiently
- Work with the management team to agree actions following guest feedback
Experience:
- Previous experience working as a Head chef or sous chef in the catering and hospitality industry
- Knowledge and understanding of all relevant legislation
- Knowledge and understanding of Indian cuisine
Personal attributes:
- Friendly and approachable
- Good Communication skills
- Enthusiastic and self-motivated
- Ability to work as part of a team
- Works well under pressure
- Excellent organisational skills and time management
- Positive & Professional manner at all times both attitude and presence
- Excellent personal hygiene standards
