Tasks:

• Ensure all food preparation meets standards

• Prepare and present high quality food

• Supervise staff

• Keep all working areas clean and tidy and ensure no cross contamination

• Prepare all mis-en-place for all relevant menus

• Assist in positive outcomes from guest queries in a timely and efficient manner

• Ensure food stuffs are of a good quality and stored correctly

• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets

• Assist other departments wherever necessary and maintain good working relationships

• Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures

• Report maintenance, hygiene and hazard issues

• Comply with hotel security, fire regulations and all health and safety and food safety legislation

• Be environmentally aware

Skills:

• NVQ Level 3

• Achieved Basic Food Hygiene Certificate

• Supervisory experience

• Positive attitude

• Good communication skills

• Ability to work under pressure

• Ability to work on own or in teams

Capabilities and distinctions:

• Previous kitchen experience in similar role

• Intermediate Food Hygiene

• Knowledge of current food trends