- Creating and updating menus, that demonstrate creativity and to ensure all dishes meet the highest of standards in taste, presentation and dietary requirements.
- Maintain rigorous standards of food quality, safety and hygiene.
- Oversee, food purchasing, stock management and cost control.
- Managing staff rotas and maintenance and cleanliness of kitchen equipment and facilities
- Collaborating with department heads, ensuring the smooth operation of all functions.
- Developing your team and providing ongoing support and training
- Experience as a Head Chef or experience Sous Chef.
- Knowledge and compliance with all Health and Safety, licensing laws and food safety.
- Ability to introduce new concepts that will enhance the culinary reputation of the establishment
- A passion for food