Job Description
- To produce and present consistent high standards of food
- To understand the business needs and requirements
- To deputise in the absence of the head chef or executive chef to ensure that standards are maintained to the highest level
- To assist maintaining all legal health, hygiene and safety records
- Ensure the highest standard of cleanliness is maintained within the kitchen
- Assist the development of the kitchen staff
- Input of new ideas and food styles to assist in maintaining customer satisfaction
- To carry out all reasonable tasks expected by management
- Ensure that team building is effective to meet site and company requirements
- To communicate with the team and to ensure they all understand the parameters of the business through the head chef objectives
- Ensure attendance of all relevant training and development courses
- Liaise with head chef or executive chef to ensure that all work is carried out efficiently and to the correct timescales
- Ensure that kitchen staff are aware of the standard required
- To have an ability to support and run hospitality services to “Silver service” standards
Personal Spec
- Effective Communicator; Verbal (Speech) and Non-Verbal (Listening), Team Worker, Team Builder, Persuasiveness, Flexibility
- A team player with a positive, can-do attitude
- Able to multitask
- Able to work well under pressure in a busy environment
- An outgoing personality
- A good level of attention to detail
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