Job Description
What will you be doing?
Leading, inspiring and developing members of the team, through the provision of information, guidance and a hands on approach;Training all kitchen colleagues on menu execution, techniques and HACCPActively contributing to the menu planning process and execution and costingOrdering and stock controlControlling food and wage costs, ensuring they come in on budgetAssisting in event planning and executionThrough your strong knowledge of the menus, actively controlling portion control and preparation knowledge to create amazing quality products.Implementing the hotel and department regulations, policies and proceduresProviding information on menu items to members of the events team and floor operations team so they can confidently advise guests when requiredMaintaining industry knowledge and staying abreast of industry trends and dietary developmentsActively training and promoting compliance with food safety standards, hygiene, cleanliness and other compliance requirements of the kitchens area.