Job Description

Scope Of Position

To lead and run a section of the kitchen overseeing and managing commis and demi chef de parties, assisting sous chefs in the preparation and service of food, in accordance with the standards of the establishment while ensuring equipment and utensils are always kept clean & tidy to the standards required by the Hotel

Responsibilities

Operation

Lead and manage a section of the kitchen, overseeing production, service and hygiene standards. Follow the procedures, methods and recipe as outlined in communication. Ensure correct storage, rotation and labelling of food stuffs, equipment, and dry goods. Work with sous chefs to ensure stock ordering and deliveries are managed correctly. Involvement in training of demi chefs, commis chefs and apprentice chefs to set standards. Involvement in production and development of dishes for all outlets, maintaining standards. Projects for benefit of kitchen advancement. Always able to explain services to guests, visitors, and employees. Respond promptly to the service needs of the guests, employees, and visitors. Additional responsibilities in absence of line manager or senior employee. Performs other duties as required or assigned including working in a different department or restaurant, than usually assigned.

Health and Safety

Ensure that all potential and real hazards are reported immediately and rectified. Be fully conversant with all departmental Fire, Emergency and Bomb procedures. Ensure the safety of the persons and the property of all within the premises, by strict adherence to existing laws, statues and applicable ordinances, and by anticipating possible and probable hazards and conditions and either correcting them or pre-planning a defence against them. Stimulate and encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department.

Profil recherche

Essential

To work as required on a rota basis. A proven track record and ability to provide high levels of service under pressure. Exceptional communication and customer service skills, both written and spoken. Strong time management skills with the ability to multi-task while maintaining an immaculate and professional appearance. An understanding and willingness to contribute to a 24h operational schedule when required.

Desirable

Previous experience at a demi chef de partie level or higher. Ability to confidently lead and run a section. Previous experience within a luxury hotel environment working with LQA, Forbes 5 or equivalent standards.

For any application, please forward your updated CV.

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Job Type: Temporary