Department: Kitchen / Culinary

Job Posted Date: 01/05/2026

Application Deadline:

Employment Type: Full Time

To be responsible for monthly stock takes and the orderly submission of paperwork to the Head Chef and to control wastage and stock rotation.

Job Description:

To help achieve and better a 68% profit margin.

To attend all departmental meetings.

To provide on an ad-hoc basis menu items when requested.

To monitor all purchases, costs and quality of supplies when required.

To adhere to all health and hygiene policies and procedures.

To maintain a clean, hygienic and safe working environment.

To ensure information is cascaded through to the Assistant and Kitchen Porter in the kitchen.

To change and submit new menu ideas.

To closely follow the health and safety policies of the hotel.

To ensure the equipment is being treated and cleaned in the correct manner.

To liaise closely with the Food Services Manager and all Restaurant staff.

To maintain a good working relationship with all staff.

To adopt a hands-on role with regard to service.

To clearly mark and document any wastage over £5 in value on wastage sheets.

To monitor all first aid equipment in your area.

To be aware of all up and coming business.

To enforce punctuality for the Kitchen Porter and Junior Chef.

To monitor and control staff feeding areas.

To report and control all theft of food stuffs and report on individuals who disregard this policy.

To ensure the Night Porter’s sandwich fridge is prepped and ready at night in the absence of the Comi Chef.

To ensure the kitchen is staffed for cleaning down until 11pm at night.

To be responsible for all aspects of food service and food on your section.

To assist in the training of the Comi Chef, the Kitchen Porter and the Kitchen Assistant.

Skills and Experience Required:

Salary / Pay Info:

• Pay agreed based on experience and skills

Hours: