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Job Description
Responsibilities:
Preparing, cooking and presenting dishes;
Team leading, managing and training commis or demi-chef de parties;
Helping the sous chef and head chef to develop new dishes and menus;
Monitoring portion and waste control to maintain profit margins;
Assisting on other sections or help with other duties when short of staff, emergencies and when number of covers require;
Keeping high standards of personal hygiene, clean uniform and overall camaraderie;
Monitoring stock movement and be responsible for requisitions;
Responsible for completing mis en place;
Candidate Requirements
Previous kitchen experience within hospitality, ideally in a fine dining operation
Food Safety Knowledge
Excellent interpersonal and communication skills
Excellent ability to communicate effectively
The ability to meet hygiene standards
Be self motivated and able to work under your own initiative
