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- MUST BE ABLE TO COVER 31ST MARCH - ONWARDS
- MUST BE ABLE TO DRIVE TO SITE
Purpose
Reporting to the Head Chef, you'll oversee daily kitchen operations, ensuring top-quality dishes and smooth service. Responsibilities include managing inventory, maintaining food safety standards, assisting with events, and training both kitchen and FOH staff. If you're passionate about excellence and teamwork, wed love to hear from you!
Specific Responsibilities:
- MUST BE ABLE TO COVER 31ST MARCH - ONWARDS
- MUST BE ABLE TO DRIVE TO SITE
- To plan, prepare and cook menu items as directed by the Sous / Head Chef.
- To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
- To assist with stock taking when required.
- To carry out the smooth and efficient running of your section as appropriate.
- To look after the team in the kitchen in the absence of the Sous / Head Chef
- To prepare mis en place lists and place orders as requested
Client Service:
- To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
- To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
People:
- To be a team player, assisting other team members when necessary.
- To treat members of the team at location as you would expect to be treated.
- To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef
