Ensuring the kitchen areas are clean and tidy.
Maintaining Health & Safety standards.
Managing and training any demi-chef de parties or commis working with you.
Helping the sous chef and head chef to develop new dishes and menus.
Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
Monitoring portion and waste control to maintain profit margins.
High School Diploma.
Knowledge of best cooking practices.
Two years experience in same field.
Good Communication Skills.