Overseeing stock management and cost control systems, liaise with suppliers, support operational teams, and contribute to cost control & efficiencies.
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Involved in planning and production of desserts, pastries, chocolate work for all our outlets (restaurant, cafes, functions/events) and takeaways.
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Managing the sandwich bar operations ensuring orders are prepared in line with RSGC standards and supporting wider daily operations in the cafe.
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Overseeing the efficient operation of the Club’s kitchens ensuring consistent delivery of high-quality and diverse meals reflecting the Clubs prestige
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Ensuring smooth event execution, maintaining 5-star service excellence, and supporting management with ongoing training for staff.
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Responsible for managing your section, contributing to menu development whilst ensuring adherence to HACCP and cleanliness standards.
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If your area of interest is not currently available, please register your interest here and we will be in touch if any suitable opportunities arise...
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