Head Chef

1.    Managing the development and supervision of all kitchen staff, ensuring they are fully trained and understand their duties.

2.    Ensure that stock is rotated and controlled within the specific section of the kitchen.

3.    Ensure that dishes are prepared and cooked according to the specific restaurant standards.

4.    Maintain a detailed knowledge of the full menu and be able to explain dish descriptions.

5.    Ensuring the team have high standards of food hygiene and follow the rules of health and safety.

6.    Directs kitchen workflow and continuously checks the quality of food prior dispatching specially banquet functions.

7.    Monitoring portion and waste control to maintain profit margins.