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.
Health and Safety and food hygiene courses.
Hours: 42 over 6 days
Live in Ensuite accommodation is available if required.
start immediately - Seasonal until 28th September 2014
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