Responsibilities:

• Manage the kitchen to provide a quality food product and service to meet customer requirements.
• Develop cost effective and sustainable menus which achieve teaching learning and assessment outcomes.
• Liaise with the Storekeeper to order food items from stores, effectively utilise produce and products, maintain food stock control
• Supervise and train new kitchen staff to prepare, cook and serve dishes according to BTC kitchen guidelines
• Adhere to current food hygiene and health and safety regulations
• Maintain a high standard of cleanliness within the kitchen.
• Ensure equipment is used correctly and well maintained and all problems reported to management.

Requirements:

• Degree in professional cookery, culinary arts or related field/Hotel management graduate or diploma
• Extensive experience of working within a team in a commercial continental  kitchen
• Knowledge and understanding of menu compilation, costing and sustainability Excellent communication skills both written and oral. 
• Presentable and professional appearance and must be able to work under pressure to meet deadlines

COMPENSATION: The salary will be competitive with industry standards.