Job Description

ROLES AND RESPONSIBILITIES

Preparing, cooking and presenting high quality dishes within the speciality section
Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
Preparing meat and fish
Assisting with the management of health and safety
Assisting with the management of food hygiene practices
Managing and training any Commis Chefs
Monitoring portion and waste control
Overseeing the maintenance of kitchen and food safety standards

Requirements and skills
Knowledge and ability to run a section
Ability to work without close supervision
Ability to manage Commis Chefs
Ability to produce good quality food in all sections Good oral communication
Team management skills
High level of attention to detail
Good level of numeracy
Enthusiasm to develop your own skills and knowledge plus those around you
Adaptability to change and willingness to embrace new ideas and processes
Positive and approachable manner
Team player qualities

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Skills

Bulk Cooking , Cooking ,

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Qualifications

• BSC HOTEL MANAGEMENT