Job Description

• Manage food cost controls to contribute to Food and Beverage revenue;
• Ensure compliance with food hygiene and Health and Safety standards;
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team;
• Contribute to menu creation;
• Ensure consistency in quality of dishes at all times;
• Ensure resources meet business needs through the effective management of working rotas;
• Support brand standards through the training and assessment of your team;
• Knowledge of activities in other departments and implications;
• Manage customer relations when necessary, in the absence of the Executive Chef.

Qualifications

• Excellent grooming standards;
• Strong supervisory skills;
• Good Communication Skills;
• Excellent organisational and planning skills;
• Approaches food in a creative way;
• Willingness to learn;
• Commitment to delivering a high level of customer service;
• Strong Sous Chef or previous Chef de Cuisine Experience;
• Positive attitude.