Descripción del empleo
Key Responsibilities
Kitchen Operations: Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service.
Team Supervision: Lead, train, and motivate chefs de partie, commis, and kitchen employees to maintain high performance.
Food Preparation: Oversee food preparation and presentation to ensure dishes meet quality and consistency standards.
Stock & Cost Control: Monitor inventory, place orders, and help control food costs and waste.
Hygiene & Safety: Ensure all kitchen activities comply with health, safety, and hygiene standards.
Quality Standards: Step in for the Head Chef when needed, maintaining standards and solving any kitchen issues.
Qualifications & Experience
• Previous experience as a Sous Chef or Senior Chef de Partie.
• Strong leadership, training, and organizational skills.
• Excellent knowledge of culinary techniques and kitchen operations.
• Ability to work well under pressure and maintain consistency.
• Commitment to hygiene, safety, and high-quality food standards.
