The Role
Duties will include;
1. Producing food for all service periods in the Restaurant, as well as Brasserie, Fine dining, Bar food, Room Service and Afternoon tea
2. Preparation, production and service of food to the standard required in a timely and efficient manner
3. Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef
4. Be responsible for receiving and storing of all relevant food and non-food items
5. Assist Head/Sous Chef with daily menu planning and composition as and when required
6. Supporting the Head and Sous Chef with the design of menu items for restaurant, afternoon tea, as well as banqueting menus
7. To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen, internal communication / attending meetings
8. Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments
9. Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a clean as you go policy
10. Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
11. Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel
Requirements
12. Working 5 shifts per week 42.5 hrs per week with paid overtime
13. Demonstrate during a trial shift the practical ability to be able to produce plated dishes to a rosette standard
14. Hold the experience to manage the multi menu requirements
15. Live locally or have the ability to relocate to the area with own transportation
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