The Chef will work closely with the Head Chef and Sous Chef, in all aspects of the culinary function, from the organisation of the kitchen to the sourcing of suppliers to a creative menu design, to enhance the overall dining experience for our customers.

• The smooth operation of the culinary function
• Involvment in Menu planning and creativity
• HACCP and Hygiene
• Stock ordering, rotation and stocktakes
• Supplier / Ingredient sourcing
• Health & Safety
• Customer Satisfaction and Quality Assurance and maintenance
• Reactive to customer feedback
• Maintain personal knowledge by completing in house / External training
• Always adhere to our company policies and procedures, and Food Safety Legislation
• Be involved and contribute to team meetings
• Carry out instructions given by the management team
• Forward thinking and plannin