• Prepare and present menu items showing variety and flair, within the cost margins specified by the hotel.
• Ensure strict stock rotation and minimum wastage.  Have stock control procedures implemented and maintained.
• Order necessary foods according to proposed business demands.  Consult with Executive Chef for guidance and authorisation of order.
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Keep all working areas clean and tidy.  Ensure all equipment is maintained, serviced and cleaned.  Report any problems to the Executive Chef.
• Assist and liaise with chef on duty as required.

Minimum 1 year of chef experience.

• £12.81 per hour.
• Free night stays in our UK hotels and up to 30% discount in any Accor Restaurant (T&C App...