Duties and Responsibilities
Menu Planning & Cost Management: Contribute to menu planning, accurately estimating food and labor costs to ensure profitability. 
 
Food Ordering: Manage and order food supplies, ensuring freshness, quality, and timely delivery while adhering to budget constraints. 
 
Quality Control: Monitor the quality of all dishes at every stage of preparation and presentation, maintaining the highest standards. 
 
Communication & Collaboration: Effectively communicate and discuss food preparation issues with Managers, Dietitians, kitchen staff, and waiting staff. 
 
Technical Expertise: Demonstrate cooking techniques and provide expert advice on cooking procedures to junior chefs and kitchen staff. 
 
Food Preparation & Cooking: Prepare and cook food items according to established recipes and quality standards, ensuring consistency and efficiency. 
 
Hygiene & Safety: Enforce and adhere to the strictest hygiene regulations and food safety standards, maintaining a clean and safe work environment. 
 
Staff Training (Potential): May be involved in the selection and training of new kitchen staff, ensuring they meet the required standards. 
 
Food Preservation: May utilize techniques to freeze and preserve foods, minimizing waste and maximizing ingredient usage. 
 
Section Management: Oversee and manage a specific station (e.g., sauce, pastry, grill) within the kitchen, ensuring smooth and efficient operation.
 
Experience and Qualification 
Minimum three years of relevant experience or a level 4 qualification in Culinary Arts or a combination of experience and qualification.
 
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