Job Description

• Preparing, cooking and presenting dishes within your speciality
• 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

Required Skills or Experience

• Great cooking skills
• A cool head
• An ability to delegate appropriately
• Organisational flair
• A grasp of profit margins