Salary: | Negotiable depending on experience paid monthly. |
Duration: | Permanent |
Hours: | 45 - 50 per week |
Days: | 5 days from 7 mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 26 bedrooms and 108 lodges |
Covers: | Lunch: 40 - 50; Dinner: 30 - 90; Breakfast: 50 - 80; Functions: up to 200 |
Food type: | Menu 1. Standard recipes will be used, in conjunction with strict portion control for all food items produced. 2. Every effort must be made to provide our customers with a full menu. |
Full-time chefs: | 6 full time in the kitchen including kitchen porters |
Accommodation: | Own room in shared staff cottage |
Job description: | Basic Function Reporting to the Head Chef you will be responsible for the Bistro kitchen, administering all phases of the kitchen operation ensuring that the kitchen is run to the company’s operational and financial standards. Responsible for providing a product that exceeds our guest expectations, whilst maintaining the Moness style and ethos. Responsibility 1. You will minimise food wastage through good kitchen management processes, such as labeling and mis en place par levels etc. 2. All stock to be rotated and dated and managed as to reduce wastage 3. Respond positively to guest feedback and understand that the feedback will be utilised to further understand our guest expectations. 4. Closely monitor the quality of food services to ensure a consistently high standard. Customer Experience 1. Ensures the satisfaction of our guest expectations and where possible anticipating their expectations. 2. Communicates with internal and external customers in a professional and caring manner. Work Environment 1. Maintaining a high level of cleanliness in the work area, and takes care with all outlet equipment and materials. 2. Ensures that the Kitchen carries adequate food par stocks, for efficient operation of the kitchen. Inform the Head chef or Sous chef in a timely manner if stock is low. 3. Responsible for receiving and storage of all food, cleaning and kitchen equipment in the absence of a more senior chef. 4. Responsible for the rotation and labeling of all food items in storage.
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How to apply: | please apply with your up to date CV and references to Andrew McMillan, head chef. |
Work for partners: | Possibly depending on their experience. |
Contact details: | headchef@moness.com | www.moness.com |
Apply online: | Submit your CV now |