Reporting to our Executive Chef, you'll run your section on your own and to a high standard. You'll also lead and develop the junior chefs and apprentices around you. Day to day you will:Run your section efficiently and cook every dish with precision and prideTrain and guide junior chefs and apprenticesWork with the Executive Chef on menu engineering and costing, and on the new menus coming with our 2027 refurbishmentKeep food safety standards high and follow our Food Control PlanManage ordering, stock rotation and waste so your section runs smoothly and sustainablyWork closely with the restaurant team so service feels seamlessFollow Food Safety Plan (FCP) and fill in on the tablets the requested information’s on a daily base – temperature, cooking and cleaningCheck the required Food products you need for the operation and write the orders sheets / prep lists as requestedEnsure products been ordered from the suppliers before leaving work or pass onto the next shift / Executive ChefLiaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.Ensure strict stock rotation and minimum wastage (FIFO)Train new staff members, work and guide Junior Staff on a daily basis to ensure all guidelines and procedures are followed at all times - co-ordinate the work of apprentices in the preparation and production of food as required.
