Job Description

• To plan, prepare and cook menu items as directed by the Sous / Executive Chef.
• To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
• To assist with stock taking when required.
• To carry out the smooth and efficient running of your section within the department as appropriate.
• To ensure that customers are given a prompt and efficient service, constantly exceeding customer expectations.
• To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
• To demonstrate and instruct Commis Chef in food preparation and cooking skills as directed by the Sous / Executive Chef.
• To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Executive Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company policies and food standards.
• To gain an understanding of food costing, sales mix and menu planning.
• To adhere to the company hygiene and health and safety policies.
• To rigorously follow the company cleaning schedules.
• You will be working in a stunning venue including high quality kitchens & equipment.

Required Knowledge, Skills, and Abilities