Responsibilities;
- Assists Executive Chef and Senior Sous Chef in monitoring standards, cost control, stock rotation
- Supports in the general efficiency of the kitchen
- Assists in staff training
- Ensures functions are prepared according to quality standards
Requirements:
- Strong negotiation skills
- Experience in dealing with suppliers
- Aware of all regulations concerning health and safety, food safety, hygiene, fire safety, etc
- Experience in dealing with periods of high and low demand and managing seasonal/casual staff
- Highly motivated, enthusiastic and creative
- Willingness to learn and adapt to new ideas and concepts
- Reliable team leader
Hours: 40
Days per Week: 5 (Weekends included)
↧