Main tasks: • Coordinating, managing, planning, and organising the kitchen in the absence of the Executive/Head chef.• Ensuring that staff complete their assigned tasks to the required standard.• Ensuring the highest food standards.• Ensure that food hygiene standards are implemented, maintained and that all records are completed in line comply with company procedures, and H.A.C.C.P requirements.• Provide leadership and direct to all staff.• Train staff to a high level of knowledge.• Motivate staff by creating a place where chefs can learn and be part of a kitchen brigade.• Organise the kitchen in such a way as to ensure its effective and functional operation.• Recruiting new staff and keeping staff together through training and goal setting.• Assisting the Executive/Head chef in the creation of menus and special dishes.• Assign sections and delegating tasks.• Help to grow the business with new ideas.

Jr. Sous Chef ⬆️Grill ChefI am in charge of the grill section and I prepare, as a member of a team, all the items that my team needs to deliver in time high standard food. I help running the pass, check the inventory and making the ordering when is needed. Thanks to my previous prep chef background, multi-tasking skills and planning & organising skills I have the right knowledge to guaranty a smooth service without any setbacks.

Chef de Partie - Prep Chef ⬆️Commis ChefMain activities and responsibilities:- Take the daily orders for the all the restaurant and stay in touch with the deliverers;- Supervision and control of suppliers invoices in order to prevent and avoid waste of money;- Able to manage the Kitchen crew, be a leader and an exemple for them;- Check and enter the expiry date of products;- Check the temperature of the food and leave a note in the HACCPs’ book;- Prepare any kind of mayos (e.g. BBQ, Habanero, Saffron Aioli, Chorizo, Thousand Island, Ranch, Burger, Blue cheese, Ceasar, Sweet chilli lime, etc.);- Prepare any kind of sauces and pastes, hot and cold (e.g. BBQ sauce, Pepper sauce, Chicken Gravy, Red wine jus, Sticky Asian sauce, Hot Sauce, Chorizo Paste, Nachos salsa, Chilli beef, Pizza sauce, Basil pesto, Black olive tapenade, etc.);- Prapare any kind of dressings, marmalades and emulsifies (e.g. Balsamic dressing, Orange dressing, Red onion chilli marmalade, French dressing, etc.);- Prepare any kind of mashes, velouté, and béchamel sauce derivatives;- Prapare desserts (e.g. vegan chocolate sauce, vegan caramel sauce, caramel sauce, cookies, waffles, chocolate sauce, lemon curd, savoury and sweet pastry, etc.);- Able to manage and cook any kind of vegetables and fruits;- Able to prepare veggies burgers (e.g. Black beans burgers, mushroom burgers, Cous Cous burgers, etc.);- Brine, marinade, cook and season properly any kind of poultry and screwed them;- Filletting fish and cook them.

Prep Chef ⬆️Fryer Chef ⬆️Dessert /Salad ChefMain activities and responsibilities:• Coordinate the work with the other team members to make the dishes;• Prepare sauces and dressing (e.g. Thousand Island, Blue Cheese, Pepper Sauce, French Dressing, etc.);• Prepare simple and compound salads and set prepared desserts (e.g. Caesar Salad, Cobb salad, banana spit, milk shakes, gelati and ice cream, banoffees, brownies, etc.);• Prepare main course and sides (e.g. fajitas, steaks, baby back ribs, salmons, enchiladas, burgers of any kind, wraps, fish and chips, homemade chicken goujons, chips and onion rings, breaded mushrooms, mozzarella sticks, pizzas, etc.); • Check and enter the expiry date of products;• Check the temperature of the food and leave a note in the HACCPs’ book;• Trainer and induction for several new workers; • Supervise the Salad Chef/Prep Chef/KP performance and help them;• Cut the vegetables in different shape and size (e.g. batons, julienne, paysanne, diced, etc.).

Main activities and responsibilities:• Access at judicial offices and deposit of records and procedural documents, both electronically and personally; • notification at the judicial and post offices;• customers welcome and assistence;• calculation of processual deadlines;• editing of records and letters;• jurisprudential research;• management of phone calls, agenda and mails;• sorting and reordering of paper trails.