The Roast Chef / Rotisseur is responsible for preparing, roasting, carving, and finishing meats, poultry, and other items that define the quality of the hot kitchen’s protein station. This role is central to delivering consistent flavour, texture, timing, and presentation on the pass, whether in a high-volume restaurant, a premium club, or a late-night lounge environment. The Rotisseur ensures that roasting standards are maintained throughout service and that all roast items are cooked safely, portioned accurately, and plated to brand standards.
Position Overview
- Department: Kitchen (Back of House)
- Reports to: Sous Chef or Head Chef
- Works closely with: Grill Chef, Saucier, Line Cooks, Commis Chefs, Expeditors, and the Stewarding team
Key Responsibilities
- Prepare, season, truss, marinate, and roast meats, poultry, and other proteins according to recipes and service specifications.
- Monitor oven temperatures, cooking times, internal temperatures, resting periods, and carving standards to ensure consistent quality.
- Carve and portion roast items cleanly and efficiently during service, maintaining presentation and portion control.
- Coordinate with the wider kitchen team to ensure roast items are ready in line with service demand and menu requirements.
- Maintain strict food safety, HACCP, and sanitation standards, including proper storage, labelling, and rotation of raw and cooked products.
- Support stock usage, waste control, and kitchen efficiency by minimising losses and reporting shortages or quality issues.
- Assist with prep, mise en place, and production planning for banquets, brunches, à la carte service, and special events where required.
- Maintain equipment cleanliness and report maintenance issues promptly to protect safety and performance.
What Success Looks Like
- Strong technical knowledge of roasting, doneness levels, carving, and meat handling.
- Calm, organised, and accurate under pressure, especially during busy service periods.
- Excellent attention to detail, with pride in presentation and consistency.
- Reliable team player who communicates clearly and works efficiently with the brigade.
- Disciplined in hygiene, food safety, and stock control.
- Passionate about quality, with a professional attitude and a willingness to learn and adapt.