Assist the Head Chef in planning and preparing daily menus that cater to a variety of dietary needs and preferences
Oversee food preparation, cooking, and presentation to ensure consistency and quality
Supervise and train kitchen staff, fostering a positive and productive work environment
Ensure compliance with food safety, hygiene, and health and safety regulations
Monitor inventory levels, order supplies, and manage kitchen costs effectively
Maintain a clean and organized kitchen workspace
Collaborate with the staff to gather feedback and continuously improve the dining experience
Possess strong leadership and team management skills
Have excellent organizational and time-management abilities
Be knowledgeable about food safety and hygiene standards
Demonstrate a proactive and positive attitude
Have previous experience as a Sous Chef or in a similar role, preferably in a staff dining or high-volume catering environment
Culinary qualifications are preferred but not essential
Contributory pension scheme
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