The Chef de Cuisine is responsible for communicating with the Executive Chef. Helping lead and manage the kitchen staff when he is away as well as to create exceptional culinary experiences for guests. This role requires strong leadership, creativity, and culinary expertise. The Chef de Cuisine is expected to oversee all kitchen operations, including menu planning, food preparation, and ensuring kitchen safety and hygiene standards are met. Additionally, they manage inventory, control food costs, and collaborate with the front-of-house team to ensure smooth operation.
Day to day cleanliness of kitchen space. It is essential that quality of cleaning of all china, glass, silver occurs and operational supplies are to the highest standards.
Day to day cleanliness of kitchen space. It is essential that quality of cleaning of all china, glass, silver occurs and operational supplies are to the highest standards.
A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business.
The Restaurant Assistant General Manager must have previous food service and bar experience and possess outstanding leadership and guest service skills. This position is responsible for maintaining high standards of guest service, safety, and cleanliness. The AGM will ensure that each guest has a positive experience and that all expectations are exceeded, while resolving any issues that may arise. They will be responsible for exemplifying our culture.
