Reporting to Head Chef and Restaurant Manager
- To train, inspire and motivate all the kitchen staff on dish specification and to achieve food margin.
- To check or oversee the checking in of deliveries.
- Lead by example, setting the pace and standards.
- To run service (or assist the head chef) ensuring all preparation is ready for service and prepared to the highest standard, adhering to company procedures on quality, appearance and portion size.
- To control the quality and presentation of every dish to meet the highest expectations of customers.
- To ensure the highest hygiene standards are met by following cleaning routines and through ongoing diligence during the shift to include set up and cleaning down procedures.
- To carry out any other reasonable duty requested by Head Chef/Executive Chef and Manager.
Hours 35 over 5/6 days (weekends included)
↧
