Assisting the Chef de cuisine/Sous chef in the supervision of all colleagues engaged in the kitchen.
Attending meetings regarding the updates for the day. Communicating the information to line staff to ensure the operation is aware of any changes.
Establishing culinary standards for the speciality of each kitchen which may include banqueting.
Helping in planning menus and compiling recipes for new menus / food tastings to be approved by Executive Chef and or Executive Sous Chef.
Using information available in planning the preparation, production and cooking of food appropriate to the section, to the required standard, ensuring guest satisfaction.
Fully understanding HACCP (Hazard Analysis & Critical Control Points) and taking appropriate action to ensure a safe and equitable working environment whilst being sensitive to, and aware of, business levels in order to maintain a disciplined but harmonious department.
Ensuring agreed quality of product is maintained and appropriate action is taken when standards are not met and Customer Satisfaction Index targets are not achieved by liaising with all key partners as necessary.
Helping recruit, monitor and train staff; ensuring regular appraisals are carried out with achievable objectives.
Analysing market food trends, making appropriate menu suggestions and development within agreed timescales.
You will have a recognised qualification in Culinary and have proven experience working in a similar role or as a Chef de Partie in a Steakhouse or a restaurant with particular focus on grilled food.
This is a very "hands on" and demanding position so it is paramount that you work well in a team but are also able to set standards and lead by example at all times.
You must be comfortable working under pressure and be passionate about producing cuisine of the highest possible standards.