Job Description:
As the person responsible for all kitchen produce, to co-ordinate the distribution of tasks amongst his or her teams ensuring that the work progresses as it should within the time available
To prepare all the menus in co-operation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times
Responsibilities:
To ensure that production is correctly executed and that products comply with the technical sheets
To ensure the quality levels of products and services
To manage his or her staff: training, motivating and structuring the team. He or she also ensures a good working atmosphere
To provide rigorous management: controlling raw material stocks, especially in terms of their cost
Requirements/Skills:
Cooking skills: the ability to adapt your cooking style to your local environment
Using the Windows environment
The ability to manage a profit centre: stock, cost prices, orders etc
The ability to manage a team: supervision, training, motivation, delegation
Self-control
Team leadership
Good relationship skills
Organisation and thoroughness
Creativity
Teaching skills
Physical and mental resilience
Qualifications:
From CAP (City & Guilds)/BEP (Technical School Certificate) in cooking 3 / 4 years’ further education, Post-graduate qualification in cooking
Must be dual-skilled as manager and chef
Significant previous experience of managing a team in a similar environment
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