The establishment boasts an experienced owner and a highly knowledgeable hospitality consultant to ensure that the business is on forward track with ongoing activations to bolster its reputation and an excellent chef at its heart.
A minimum of level 2 food safety.
Responsibilities
* Responsibility for the kitchen’s daily operations and supervising kitchen staff.
* Liaising with the relevant companies for food orders.
* Monitoring and controlling stock levels and inventory.
* Ensuring correct stock rotation procedures are followed.
* Preparing the work schedule for all kitchen staff.
* Monitoring portions and waste control.
* Capacity to work under pressure during the extreme busy period.
Qualifications
* The ability to be fully confident and have good command of the English language.
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