Key Responsibilities

• Have a firm grasp on traditional and new techniques, with strong passion for British and locally sourced ingredient
• Follow and manage all HACCAP procedures with the kitchen management team
• Responsible for all orders being checked and accounting for freshness and quality
• Manage your team effectively
• Ensure the training and standards are always kept
• Ensure the staffing levels are kept to the correct business levels
• Run an organised efficient clean section
• Full awareness of all menu items, the recipes, methods of production, presentation standards
• To uphold the team SOP’s given to you
Key Skills, Qualities & Experience
• Possess strong management and people skills, with the desire and ability to train the team
• Able to understand food costs and the ability to cost out dishes
• Be a good team player, building relationships and working closing with front of house teams and other hotel departments
• Have good communication skills with people at all levels and be able to communicate with clients for event planning
• Knowledgeable of rational regen carte menu system
• Detail orientated and drives standards
• Have good computer skills
• Up to date knowledge on all levels of HASSAP and kitchen management