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1. Running of the kitchen on a day to day basis in the absence of the Head Chef. 2. Lead and inspire the brigade to ensure the kitchen runs smoothly at all times. 3. Help develop the junior chefs. 4. Ensure consistency of produce throughout the kitchen. 5. Supervise service ensuring presentation of food is compliant with restaurant standards. 6. Assist the Executive Chef in menu compilation and possess an in depth knowledge of the full menu. 7. Support the management team to ensure targets are met with labour and food costs. 8. Compliance with food labelling and temperature controls.
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