Manage food cost controls to contribute to Food and Beverage revenue; Ensure compliance with food hygiene and Health and Safety standards; Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team; Contribute to menu creation; Ensure consistency in quality of dishes at all times; Ensure resources meet business needs through the effective management of working rotas; Support brand standards through the training and assessment of your team; Knowledge of activities in other departments and implications; Manage customer relations when necessary, in the absence of the Executive Chef. Requirements Excellent grooming standards; Strong supervisory skills; Good Communication Skills; Excellent organisational and planning skills; Approaches food in a creative way; Willingness to learn; Commitment to delivering a high level of customer service; Strong Sous Chef or previous Chef de Cuisine Experience; Positive attitude.