Job Description Oversee kitchen operations in the absence of the Executive Chef, ensuring smooth and efficient service delivery. Lead, motivate, and develop the kitchen team, fostering a positive and high-performing work environment. Support menu planning and ensure adequate stock levels to meet service demands. Maintain high standards of food presentation, quality, hygiene, and safety in line with regulations. Manage stock control, ordering, and inventory to minimise wastage and optimise cost efficiency. Coordinate with Restaurant and Conference teams to deliver seamless dining and event experiences. Supervise food preparation, ensuring consistency and adherence to brand standards. Monitor performance, contribute to reporting, and support team appraisals and development.
