Key Responsibilities

• Have a firm grasp on traditional and new techniques, with strong passion for British and locally sourced ingredient • Follow and manage all HACCAP procedures with the kitchen management team • Responsible for all orders being checked and accounting for freshness and quality • Manage your team effectively • Ensure the training and standards are always kept • Ensure the staffing levels are kept to the correct business levels • Run an organised efficient clean section • Full awareness of all menu items, the recipes, methods of production, presentation standards • To uphold the team SOP’s given to you \n Key Skills, Qualities & Experience \n • Possess strong management and people skills, with the desire and ability to train the team • Able to understand food costs and the ability to cost out dishes • Be a good team player, building relationships and working closing with front of house teams and other hotel departments • Have good communication skills with people at all levels and be able to communicate with clients for event planning • Knowledgeable of rational regen carte menu system • Detail orientated and drives standards • Have good computer skills • Up to date knowledge on all levels of HASSAP and kitchen management ...