HEATON HOUSE EVENTS Salary
Rating of the company
0 ratings
2 reviews
Macclesfield
HEATON HOUSE FARM HEATON RUSHTON SPENCER MACCLESFIELD SK11 0RD ENGLAND
TIN:
07672637
Tourism

Earnings on positions in HEATON HOUSE EVENTS

Choose a position
sous chef
chef de partie

Salary comparison — sous chef

Market median: 2500 £ — the percentages indicate the deviation from this median

GIANT PEACH PUBS 2833 £ +13.3%
SEARCH 2815 £ +12.6%
BERRY RECRUITMENT 2548 £ +1.9%
FORK AND FIELD CATERING 2333 £ -6.7%
HEATON HOUSE EVENTS 2210 £ -11.6%

Salary estimates generated by artificial intelligence based on available job postings

HEATON HOUSE EVENTS is looking for employees for positions:

general manager

Responsibility

  • general responsibility of The Knot Inn public house
  • develop and maintain an exciting drinks menu incorporating beverages from local suppliers
  • produce a monthly rota for Front of House team using company software
  • conduct staff reviews and provide welfare support
  • manage recruitment and induction of new team members and ensure all necessary training is provided on an ongoing basis
  • work closely with our talented Head Chef to develop the team to provide sensational food and customer service to each and every guest that walks through the door

sous chef

Salary

  • salary

Responsibility

  • assist with the design and development of new and innovative menus based upon seasonal produce and customer demands and trends
  • set and maintain company food standards and quality
  • help the Head Chef to lead and motivate the kitchen team and manage the kitchen in the Head Chef’s absence
  • delegate roles to the team on event days and preparation days
  • ensure flawless food hygiene standards and organisational systems leading to better food and better profits
  • stock control and order produce when required
  • understand gross profit targets and how to achieve this
  • rota preparation

chef de partie

Salary

  • salary

Responsibility

  • good knowledge of food operations in a pub setting
  • prepare dishes to the correct recipe
  • ensure flawless food hygiene standards and organisational systems leading to better food and better profits
  • ensure the kitchen is cleaned to agreed company standards
  • HACCP and H&S implementation
  • assist the Head Chef and Sous chef with the planning and organisation of all food operations on a daily basis