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Job description

Duties include preparation of complex dishes, training and supervising junior Chefs, purchasing & dealing with suppliers, stock control, quality checks, health & hygiene compliance, and HACCP protocols, monitoring food safety & temperatures, maintaining cleanliness and good order of equipment and work areas..

Responsibilities

• Manage the kitchen absence of the Head Chef or Sous Chef
• Preparing reports and schedules and performing key duties as assigned.
• Cost analysis and review

Skills and Qualifications

Essential Skills

• Applicant must have 3 years of similar experience at NVQ level 3 or above.