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Job description

Duties include preparation and presentation of complex dishes, training and supervising junior Chefs, ordering stock & 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, cost analysis and review, preparing reports and schedules, and performing key duties as assigned..

Responsibilities

• Preparation and presentation of complex dishes.
• Training and supervising junior Chefs.
• Ordering stock & dealing with suppliers.
• Quality checks, health & hygiene compliance.

Skills and Qualifications

Essential Skills

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

Further Information

Work time: 8 - 12 hours a day, to be confirmed.