Chef
Organise and control the day-to-day running of the kitchen to deliver exceptional cuisine. This includes planning menus, estimating food and labour costs, ordering supplies, and leading by example in quality control.
As an experienced leader, you will oversee the kitchen's operations, manage staff, and maintain high standards of hygiene and cleanliness.
* Menu Planning: Develop and implement menus that meet our culinary standards, taking into account dietary requirements and seasonal ingredients.
* Quality Control: Taste dishes and ensure they meet our high standards, identifying areas for improvement and implementing changes as needed.
* Staff Management: Lead and motivate your team, providing training and development opportunities to enhance their skills and performance.
* Cuisine Vision: Create a unique and inspiring culinary vision, driving innovation and excellence in our kitchen.
* Hygiene and Cleanliness: Maintain the highest standards of cleanliness and hygiene, ensuring a safe and healthy working environment.