Key responsibilities:
- Overall responsibility for daily operations in the kitchen
- Liaising with purchasing companies for food orders
- Maintaining or raising the profit margins on food
- Producing menus and new dishes
- Managing, training and recruiting staff
- Excellent cooking skills
- An understanding of produce and ingredients
- The ability to write menus that are both creative and profitable
Core Skills:
- Excellent understanding of both spoken and written English
- Health and Safety and food hygiene courses
Hours: 42
Days per Week: 6 on a shift basis
Live in ensuite accommodation is available if required
Start Date: Immediate
Finish Date: 13 October 2013
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