Individual to be involved in:

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

• Excellent knowledge of all sections
• Ability to produce excellent high‑quality food
• Good oral communication
• Team management skills
• High level of attention to detail
• Good level of numeracy
• Adaptability to change and willingness to embrace new idea...