To maintain and supervise to ensure the smooth running of the section within the kitchen, to produce 5 star standards of food and continually strive for perfection and high levels of member satisfaction. Maintain stock levels of all produce and mise en place to business levels and restaurant requirements. Develop the Demi CDP and Commis to be enable the smooth running of the section. Assist the sous chefs in training.
Level 2 food hygiene minimum 2 years as CDP in 5 star or similar. The ability to work on any section of the kitchen, strong product knowledge. High standards of cooking ability, excellent communication skills. Attention to detail, flexible and adabtable.
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