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* Producing food for all service periods in the Restaurant, as well as Brasserie, Fine dining, Bar food, Room Service and Afternoon tea
* Preparation, production and service of food to the standard required in a timely and efficient manner
* 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
* Be responsible for receiving and storing of all relevant food and non-food items
* Assist Head/Sous Chef with daily menu planning and composition as and when required
* Supporting the Head and Sous Chef with the design of menu items for restaurant, afternoon tea, as well as banqueting menus
* To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen, internal communication / attending meetings
* Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments
* 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
* Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
* 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
* Working 5 shifts per week 42.5 hrs per week with paid overtime
* Demonstrate during a trial shift the practical ability to be able to produce plated dishes to a rosette standard
* Hold the experience to manage the multi menu requirements
* Live locally or have the ability to relocate to the area with own transportation
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