Job Description

Working Hours per week: 37.5

Reporting to: Head Chef

Supervising: Chef de Partie & junior kitchen staff

Key Responsibilities:

Duties:

To assist the Head Chef in the planning, organizing and control of day-to-day operation ensuring.*
To be able to cook dishes on the menu and any other ordered on special request.*
To assist the Head Chef in ensuring due diligence in Health and safety of food and kitchen along with supervising the work of the team, allocating special duties and responsibilities.*
To understand and comply with food hygiene regulations.*
Planning the menu, keeping in mind budget, and availability of seasonal ingredients.*
To assist the Head Chef to supervise food preparation and production.*
To monitor the temperature, quality and portion size of all food served from the kitchen.*
To ensure the effective control of refrigeration and dry store goods to ensure that there is no waste.*
To ensure that all food leaving the kitchen is prepared and served as agreed.*
Ensuring that all hot food leaving the kitchen is at the required temperature.*
To ensure that all areas of responsibility are kept sanitized and free from dust and debris at all times.*
Ensure junior staff are appropriately dressed and look professional.*
Leading by example is vital for this position.*

Job requirements:

Culinary degree or food service management degree preferred. Other equivalent/relevant vocational qualifications considered.*
Minimum 2 years' experience required in a similar role and setting.*

Skills required:

Leadership.*
Be able to work accurately under pressure.*
Effective customer service.*
Good verbal communications*
Interpersonal skills*

Job Type: Full-time

Pay: 30,000.00-33,000.00 per year

Work Location: In person