Reporting to our Executive Chef, you'll run your section on your own and to a high standard. You'll also lead and develop the junior chefs and apprentices around you. Day to day you will:
- Run your section efficiently and cook every dish with precision and pride
- Train and guide junior chefs and apprentices
- Work with the Executive Chef on menu engineering and costing, and on the new menus coming with our 2027 refurbishment
- Keep food safety standards high and follow our Food Control Plan
- Manage ordering, stock rotation and waste so your section runs smoothly and sustainably
- Work closely with the restaurant team so service feels seamless
- Follow Food Safety Plan (FCP) and fill in on the tablets the requested information’s on a daily base – temperature, cooking and cleaning
- Check the required Food products you need for the operation and write the orders sheets / prep lists as requested
- Ensure products been ordered from the suppliers before leaving work or pass onto the next shift / Executive Chef
- Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
- Ensure strict stock rotation and minimum wastage (FIFO)
- Train new staff members, work and guide Junior Staff on a daily basis to ensure all guidelines and procedures are followed at all times - co-ordinate the work of apprentices in the preparation and production of food as required.