Sous Chef Responsible for the daily management and food preparation of the outlets, ensuring maximum quality and profitability; adherence to food safety & hygiene plans; minimising costs. Oversee and participate in the preparation, presentation and display of all menu items and for the maintenance of equipment and work area. - Ensure all elements of HACCP are met - Ensuring that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimize wastage.

- Ensuring that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained as per schedule. Chef de Partie To build a culture focused on the visions and values of the business and responsible for the preparation, presentation and display of all. menu items in the designated area of the Kitchen and for the maintenance of equipment and work area.

In the execution of these responsibilities. the Senior Chef de Partie must establish and maintai...