of duties including planning menus, training new staff, and recording inventory. The Sous Chef is responsible involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that hygienic conditions Assisting and directing kitchen staff in meal preparation, creation, plating and delivery general running of the kitchen. Managing the kitchen staff, including setting the rota, and handling disciplinary and functioning Ensure staff have required utensils Ensure all kitchen staff is wearing the correct uniform
overseeing the food service operations, managing staff, ensuring customer satisfaction, menu planning, communication and leadership skills Ability to manage staff and oversee daily operations Knowledge of health
year exp Leadership qualities Ability to manage staff members and motivate team Passion for food Reliable
front and back of house operations. Proficiency in staff management would be advantageous. Strong customer
The successful applicant must possess excellent staff management skills and be capable of leading a kitchen
The successful applicant must possess excellent staff management skills and be capable of leading a kitchen
candidates. Must be able to lead a team and train staff. Salary 12 – 15 K net. Quote Reference RA74 when
pressure. Must have strong customer relations, staff management and training skills. Salary 20 – 25 K
candidates. Must be able to lead a team and train staff. Salary 12 – 15 K net. Quote Reference RA74 when
front and back of house operations. Proficiency in staff management would be advantageous. Strong customer