Deputy Chef Manager

Working Pattern Various shifts mainly 0700 - 15.30 including 1 weekend in 3 General Aims: To provide and maintain an efficient service to all areas under your control following best practice within the company ethos. To comply with food safety and health & safety legislation in all Operations of responsibility. To operate the Company’s business to meet business objectives within the framework of best practice following the Company’s policies and procedures. Ensuring high standards of personal a…