Lead a team of 5 chefs in a dynamic kitchen environment, managing high-volume settings and events, with a focus on fine dining and menu development.
* Key Responsibilities:
o Lead the kitchen team in the absence of the Head Chef, ensuring all culinary standards and operational needs are met.
o Oversee the preparation and presentation of dishes, particularly during high-volume service times and for fine dining menus.
o Contribute to menu development with innovative ideas and a focus on fresh, quality ingredients.
o Manage kitchen operations efficiently, maintaining high standards of food safety and cleanliness.
o Engage in the training and development of kitchen staff to ensure high performance and growth.
* Requirements:
o Strong experience in a fresh food environment, with a background in creating high-quality, innovative dishes.
o Proven ability to manage and lead a team of chefs, ensuring efficient kitchen operations.
o Experience in high-volume settings, particularly with events and banqueting.
o Passionate about culinary excellence and eager to contribute to menu development and execution.
o Excellent organizational and leadership skills.
Competitive salary package of £33,000 per annum, plus £2,000 tronc, with a full-time contract of 48 hours per week, offering a structured work-life balance.