Chefs

Head Chef

Overall Objectives: To manage the smooth and efficient operation of the kitchen to ensure the company’s reputation for food quality is maintained at all times. Specific Responsibilities: To plan, prepare, cook and present food to the standards required by the company and the client. To ensure that the company’s reputation for excellent food and service

Sous / Pastry Chef

Overall Objectives: To assist the Head Chef in the management of the kitchen operation and ensure the company’s reputation for food quality is maintained at all times. Specific Responsibilities: To ensure food production, standards, costs & menu planning are carried out in a timely fashion, as agreed with the Head Chef. To carry out the

Food service assistant / Baker

Overall Objectives: To assist the Head Chef / Sous Chef in the kitchen operation and ensure the company’s reputation for food quality is maintained at all times. Specific Responsibilities: To assist in the preparation and cooking of menu items as directed by the Head / Sous Chef. To assist in the development and planning of

Executive Head Chef

Overall Objectives: To manage the smooth and efficient operation of the kitchen to ensure the company’s reputation for food quality is maintained at all times. Specific Responsibilities: To organise the planning, preparation, cooking and presentation of food to the standards required by the company and the client. To ensure that the company’s reputation for excellent

Catering Manager

Overall Objectives: To provide a professional catering service, ensuring that company standards are maintained and that Client expectations are met within the agreed objectives for the location. Specific Responsibilities: To plan, prepare, cook and present food to the standards required by the company and the client. To ensure that the company’s reputation for excellent food and

Head Chef

Overall Objectives: To manage the smooth and efficient operation of the kitchen to ensure the company’s reputation for food quality is maintained at all times. Specific Responsibilities: To plan, prepare, cook and present food to the standards required by the company and the client. To ensure that the company’s reputation for excellent food and service