•Execute culinary techniques to prepare and cook menu items according to established recipes and quality standards. •Ensure all dishes are presented with attention to detail and meet the highest quality expectations. •Collaborate with the Hotel Manager and Head Chef to contribute ideas for menu development. •Participate in creating and refining recipes for new and existing dishes. •Oversee and manage the preparation and cooking of specific sections within the kitchen. •Maintain a clean and organized workspace, adhering to sanitation and hygiene standards. •Assist in monitoring and controlling kitchen inventory. •Monitoring low stock levels and ordering new stock as required. •Conduct regular quality checks on ingredients and dishes to ensure consistency. •Adhere to food safety and hygiene standards at all times. •Train and supervise junior kitchen staff as directed by the hotel manager. •Work harmoniously with other chefs and kitchen staff to maintain a positive working environment. •Effectively communicate with front-of-house staff regarding menu items and special requests. •Strictly follow recipes, portion controls, and presentation specifications set by the restaurant.
Role: Chef de partie
Job Type: Permanent, Full Time
Location: Oban,
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