Responsible for the operational management of the kitchen.
Making sure that all health and safety requirements are met.
In charge of the cooking, preparation and serving of meals and refreshments.
Keeping the kitchen organized, ensuring utensils are placed in the correct place.
Ensuring the kitchen is a safe environment to work in.
Advising new cooking techniques and equipment to kitchen staff.
Carry out the preparatory work for creating dishes.
Cooking, breakfast, lunch and evening meals
Checking food items on delivery and tidy them into cold storage.
Prepare and present dishes so they are ready for guests at the right time.
Ensure all the food produced is of the very highest standard and delicious.
Serving classic French food and modern European cuisine. Responsible for food stock control, ordering high quality vegetables and meat.
Preparing food for both public visitors and private event guests i.e. weddings etc.
Introducing & developing new dishes & measuring consistency and performance.
Meal preparation and menu planning.
Ensuring the kitchen is maintained and cleaned to the highest level.