Working closely with the Head Chef & Sous Chef team, responsibilities include:

Supporting Daily Smooth Running of Kitchen & Service with Brigade 

Running Section – daily mise en place & service, station clear down – fast paced high volume service style

General Stock Control Including Section Orders

Daily Hygiene Procedures & Cleaning Duties

Junior Chef Training & Development

Maintaining good levels of organisation, section performance and efficiency with emphasis on delivering high levels of mise en place, food quality and presentation,

You will have  quality and volume experience ained in similar quality 5* Hotel restaurant  and / or deluxe brasserie  operation and must have experience in supervising people as you  will be expected to conduct appraisals, to assist in the recruitment process and to hold monthly team meetings.

The kitchens serves continental breakfast to about 60 people a day, lunch to 150 and dinner to 100. The kitchen in which you will be located is brand new having recently been refurbished

Good all round skill set with ability to work well within a team, under pressure and on your own initiative. Up to date on current Hygiene Legislation & genuine intention to offer long term commitment to next role.