JOB DESCRIPTION
Menu Development and Innovation: Creating and updating menus with a focus on classic and modern French cuisine, using seasonal ingredients.
Food Quality and Presentation: Ensuring all dishes meet the restaurant's standards for taste, appearance, and consistency.
Kitchen Management: Overseeing the entire food preparation process, including production, cooking, and plating.
Staff Management: Managing, mentoring, and training kitchen staff, fostering a positive and professional environment.
Inventory and Cost Control: Managing food inventory, ordering supplies, and controlling costs to meet budgetary requirements.
Hygiene and Safety: Maintaining strict adherence to health and safety regulations, including proper food handling and sanitation practices.
Collaboration: Working closely with the owners, general manager and front-of-house staff to ensure seamless service and guest satisfaction.
Financial Management: Understanding the restaurant's financial structure, managing budgets, and minimising waste.
Supplier Relationships: Building and maintaining strong relationships with suppliers.
Problem Solving: Addressing any issues or challenges that arise in the kitchen efficiently and effectively.
SKILLS & QUALIFICATIONS
Culinary Expertise: Extensive knowledge and experience in classic French cuisine.
Leadership and Management: Strong leadership, communication, and interpersonal skills.
Organisational and Time Management: Ability to manage multiple tasks, prioritise effectively, and work under pressure.
Financial Acumen: Understanding of food costs, budgeting, and inventory management.
Creativity and Innovation: Ability to develop new and exciting dishes, while maintaining high standards.
Hygiene and Safety: In-depth knowledge of health and safety regulations.
Passion for our Industry: A genuine love for cooking and a commitment to delivering exceptional dining experiences.
OWN TRANSPORT ESSENTIAL.
EMAIL APPLICATIONS WILL ONLY BE CONSIDERED