Your day-to-day

§ Supporting the head chef or executive chef in the general running of the kitchen.

§ Managing the kitchen staff, including setting the rote, and handling disciplinary and HR issues in the absence of the head chef.

§ Leading a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

§ Taking responsibility for more technical elements of cuisine.

§ Training junior chefs.

§ Onboarding new employees.

§ Designing / helping the head chef to create food and drink menus.

§ Working within specified budgets.

§ Ensuring the kitchen meets high standards of quality.

§ Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

§ Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.

§ Deputizing for th...