Head Chefs, Sous Chefs & Chef de Parties
Core
Leading kitchen operations in a high-volume sports bar and grill, ensuring quality food preparation, service speed, and hygiene standards.
Role type
Senior culinary manager (Head Chef/Sous Chef/Chef de Parties)
Builds
High-volume casual dining meals and entertainment experiences
Domain
Hospitality / Sports Bar & Grill
Required skills
Kitchen operations management, food safety and hygiene compliance, staff section allocation, stock ordering and inventory control, recipe adherence, menu development, shift management
Preferred skills
Diploma in culinary arts, experience in high-volume restaurant environments
Technologies
POS systems, inventory management software, temperature logging tools
Responsibilities
Ensuring all meals are cooked to brand standards, following national recipes and plating guides, managing stock ordering and delivery receipts, contributing to menu improvements and special offers, managing staff sections and secondary duties, maintaining kitchen cleanliness and organization
Seniority
Mid-level, hands-on IC