Continental Chef EBC

Duties and Responsibilities
1. Preparing, cooking, and presenting high quality dishes within the speciality section
2. As a Head Chef s/he will be responsible for creating menu items, recipes and developing dishes.
3. Assisting with the management of health and safety
4. Assisting with the management of food hygiene practices
5. Managing and training Chefs.
6. Monitoring portion and waste control
7. Overseeing the maintenance of kitchen and food safety standards

Requirements
1. Minimum 1 year relevant experience
2. Awareness of manual handling techniques
3. Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety
4. Experience of kitchen equipment
5. Experience of dangerous equipment such as knives
6. Understandable level of English spoken and written.
7. Desirable and useful but not necessary qualifications include:
8. Alongside some of these more general skills that all good Chef should possess:

Knowledge and ability to run a section.
1. Ability to work without close supervision.
2. Ability to produce good quality food in all section’s Good oral communication.
3. Team management skills
4. High level of attention to detail
5. Good level of numeracy
6. Enthusiasm to develop your own skills and knowledge plus those around you.
7. Adaptability to change and willingness to embrace new ideas and processes.
8. Positive and approachable manner
9. Team player qualities