Duties and Responsibilities
Menu Planning & Cost Management: Contribute to menu planning, accurately estimating food and labour costs to ensure profitability.

Food Ordering: Manage and order food supplies, ensuring freshness, quality, and timely delivery while adhering to budget constraints.

Quality Control: Monitor the quality of all dishes at every stage of preparation and presentation, maintaining the highest standards.

Communication & Collaboration: Effectively communicate and discuss food preparation issues with Managers, Dietitians, kitchen staff, and waiting staff.

Technical Expertise: Demonstrate cooking techniques and provide advice on cooking procedures to junior chefs and kitchen staff.

Food Preparation & Cooking: Prepare and cook food items according to established recipes and quality standards, ensuring consistency and efficiency.

Hygiene & Safety: Enforce and adhere to the strictest hygiene regulations and food safety standards, maintaining a clean and safe work environment.

Staff Training (Potential): May be involved in the selection and training of new kitchen staff, ensuring they meet the required standards.

Food Preservation: May utilise techniques to freeze and preserve foods, minimising waste and maximising ingredient usage.

Section Management: Oversee and manage a specific station (e.g., sauce, pastry, grill) within the kitchen, ensuring smooth and efficient operation.

 

Experience and Qualification
Ideally, two years of relevant experience or a level 4 qualification in Hospitality, or a combination of 1 year of experience and a level 3 qualification in Hospitality. Two positions available. Training opportunity available for candidates with the right attitude and commitment.

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