Plan, prepare and present food to the standards required.
Help Head Chef manage team to include all sections of retail, deli, main kitchen, hospitality and cafe sections.
Work with Head Chef to develop the menu offer with exciting innovation.
Control portion sizes and monitor waste.
Ensure suppliers are correctly issued, carry out stock takes and food rotation procedures.
Ensure Health and Safety and Food Safety standards are maintained in line with company policy.
Set objectives and be reposnsible for the day to day running of the kitchen in the abscence of Head Chef.
Our client is looking for an individual who has a proven track record in B&I Catering, passion for the catering industry. NVQ or equivalant qualifications along with Intermediate Food Hygiene certificate.