Overview
At The Johnstown Estate, we do warm, authentic welcomes particularly well, and constantly strive to deliver a polished service, guest comfort and excellence in everything we do. Our values of Passion, Customer Focus, Teamwork and Integrity are forefront in our minds as we passionately care about our guest experience and are committed to being the best in all we do. We are also committed to training and developing our team members and ensuring their journey with us inspires them each day.
Responsibilities
* Food Preparation: Assist in food preparation tasks, including cooking, seasoning, and plating dishes according to established recipes and presentation standards.
* Kitchen Management: Supervise and coordinate kitchen operations during shifts, ensuring smooth workflow and adherence to recipes and quality standards.
* Staff Training: Provide training and guidance to kitchen staff, ensuring their understanding of recipes, cooking techniques, and safety procedures.
* Quality Control: Ensure the quality, taste, and presentation of dishes meet the high culinary standards set by the Executive Chef.
* Inventory Management: Assist in inventory control, including ordering and receiving food supplies, and maintaining stock levels to minimize wastage.
* Menu Development: Collaborate with the Executive Chef and Sous Chef in developing new menu items and daily specials.
* Health and Safety Compliance: Ensure compliance with food safety and hygiene regulations, implementing best practices in food handling and sanitation.
* Kitchen Organization: Maintain cleanliness and organization in the kitchen, including storage areas, workstations, and equipment.
* Coordination with Other Departments: Coordinate with the service and catering teams to ensure smooth communication and timely delivery of orders.
* Cost Control: Assist in monitoring food costs and portion control to contribute to cost-saving measures without compromising on quality.
* Special Events: Participate in the planning and execution of special events and banquets, ensuring the timely preparation and delivery of dishes.
* Creativity and Innovation: Contribute ideas for menu enhancements, presentation techniques, and culinary innovations.
* Sous Chef Support: Support the Sous Chef in various tasks and responsibilities, stepping in when needed to assist in kitchen management.
Requirements
* Proven experience in a 4- or 5-star hotel, or fine dining environment.
* Strong culinary skills across hot, cold, banqueting, and a la carte service.
* Excellent knowledge of HACCP, food safety, and kitchen management practices.
* Leadership ability with strong communication and organisational skills.
* Ability to work under pressure and maintain attention to detail.
* Flexibility to work shifts, including weekends and holidays.
* Culinary qualification or relevant certification desirable.
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