Head Chef

Undertake the preparation and production of all food orders as required from the menu, ensuring the delivery of correct orders and appropriate presentation and quality for each service.

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Responsible for the presentation, cleanliness, and hygiene of the kitchen and your own person at all times, ensuring hygiene procedures are followed and undertaking cleaning duties in line with the cleaning Rota, and as directed by the Executive Chef.

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Ensure food safety and hygiene, following correct procedures for the cleansing and preparation of all raw food, dating, and rotating all products correctly, and checking the quality and freshness of food prior to use.

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Ensure all storage areas, utensils and equipment are clean, tidy, and organized at all times.

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Implement adequate systems of stock and waste control as directed by the Executive chef