Management

Commis Chef

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

General 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

Front of House 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: Manage a team of front of house staff including scheduling, training, and general supervision Oversee entire FOH operations, to ensure smooth running of FOH departments To