Job Descriptions
- Responsible to supervise junior chefs and interns
- Ensure that the production, preparation and presentation of food are of the highest quality at all times
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Follows good preservation standards for the proper handling of all food products at the right temperature
- Ensure effective communication between staff by maintaining a secure and friendly working environment
- Establishing and maintaining effective inter-departmental working relationships
- Personally responsible for hygiene, safety and correct use of equipment and utensils
- Daily feedback collection and reporting of issues as they arise
- Assess quality control and adhere to service standards
Job Requirements
- Have 1 year plus experience of Sous position or equivalent
- Has an excellent record of kitchen and staff management with good communication skills
- Will fill in for the Head Chef in planning and directing food preparation when necessary
- Will be responsible for managing and training kitchen staff
- Ensures that the kitchen operates in a timely way that meets our quality standards
- Is highly proficient in spoken and written English
- Michelin star experience is preferable, but not essential
- Be able to work effectively as part of a team
Benefits
- Working in a Michelin star restaurant
Working hours
- 5 day work week, 59 hours
