Key Responsibilities:
* Maintain the highest standards of food quality and presentation
* Organize and delegate workload to the team
* Arrange and implement mise-en-place
* Build and train an effective team
* Making kitchen staff planning
The successful candidate will have at least 5 years' experience in hospitality, strong supervisory and leadership skills, and excellent time management skills. They should also be HACCP trained and available to work weekends and evenings. A good level of English is required, with French being a plus.