standards; Ensuring the proper use and maintenance of kitchen equipment, employee hygiene, and safety. Ensures wastage and controlling costs. He supervises the kitchen team area assigned to him. To assist the Executive and Sous Chef in the day-to-day running of the kitchen. To deputise in the Sous Chef's absence. To ensure
standards; Ensuring the proper use and maintenance of kitchen equipment, employee hygiene, and safety. Ensures wastage and controlling costs. He supervises the kitchen team area assigned to him. To assist the Executive and Sous Chef in the day-to-day running of the kitchen. To deputise in the Sous Chef's absence. To ensure
improvement projects An established interest in staff development A critical aptitude with regard to patient will play an integral role in the upskilling of staff to use equipment, ethical and consumables safely accordance with the manufacturer's guidelines. Assess staff competence according to Groups standards and protocols employees and rerouted staff Design and implement CPD program Support and facilitate staff and students to reach