Roles and Responsibilties
- Relevant experience in a western restaurant kitchen and of day to day culinary operations
- Food hygiene certification and good knowledge of food safety, kitchen hygiene and SFA regulations
- Able to ensure kitchen is maintained to all relevant standards, maintain grade A hygiene certification
- Able to manage and control food and supply inventory levels
- Relevant culinary experience, able to prepare from fresh. Suitable knowledge of cooking methods, use of ingredients and kitchen equipment.
- Able to work the line and produce high quality well presented dishes
- Must thrive under pressure yet mentor new staff and lead the kitchen team
- Excellent interpersonal skills, demonstrable teamwork and focus on customer serivce and satisfaction
- Able to be flexible and take on ad hoc tasks as requried
- 5 days a week/50 hours
- Annual leave
- Medical and dental benefits
- Staff meals
