Supervise and coordinate kitchen staff, including line cooks, prep cooks, and kitchen assistants, to ensure Qualifications: Proven experience as a Sous Chef or senior line cook in a high-volume restaurant or catering operation
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promotions and transfers on the HR system and in line with processes
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stock control processes and transactions are in line with systems requirements and best practices.
the very highest levels of guest satisfaction, in line with the purpose of the company which is "to
collaborative market space. Can-do attitude and bottom line achiever - results driven and able to implement
inductions, job descriptions and employment contracts in line with compliance operational requirements and legislation