• Controlling and directing the food preparation process.
• Approving and polishing dishes before they reach the customer.
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes, ensuring variety and quality
• Determining food inventory needs, stocking, and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guideline
• Being responsible for health and safety

• Being responsible for food hygiene practices

Requirements

• Excellent knowledge of all sections
• Ability to produce excellent high-quality food
• Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Enthusiasm to develop your own skills and knowledge plus those around you
• Adaptability to change and willingness to embrace new ideas and processes
• Ability to work unsupervised and deliver quality work
• Positive and approachable manner
• Team player qualities.