The Role
Reporting to the Head Chef, with responsibility for all aspects of food production from sourcing suppliers to delivering customer excellence in the finished dish.
Creating a restaurant menu to inspire local patrons, an afternoon tea menu that encourages loyal local business will all be on the to do list of the new Head Chef.
You will be responsible for;
Recruitment, training, and coaching team of 6 Chefs and 3 Kitchen Porters adding to your team as the business grows.The menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking and service across the range of food areas within the HotelDevelopment of menu ideas to progress the food offering to achieve rosette standards across all areas of service, restaurant, banqueting, afternoon tea, corporate functions.Ensure compliance with HACCP and food hygiene, health, and safety legislation.Achieving gross ...