Minimum age 21 years old and an NVQ or equivalent qualification in catering.

Main duties include; To prepare a range of wholesome and delicious meals for all guests and staff within set budgets.  Buffet breakfast with two/three hot dishes, homemade cakes and four course evening meal (inc. cheese board). Ordering stock from suppliers.   Control wastage.  To ensure kitchen and storage areas are clean and safe, meeting statutory health and safety standards.  To have a knowledge of special dietary requirements and to provide these when necessary.  Supervision and training where necessaryof all kitchen staff.  Reports to Hotel Manager.