JOB OVERVIEW

We are seeking a talented and passionate Chef to join our dynamic kitchen team. The ideal candidate will have extensive culinary experience and a strong background in food production and preparation. As a Chef, you will be responsible for creating exceptional dishes, managing kitchen operations, and leading a team of culinary professionals to deliver outstanding dining experiences. Your leadership skills and commitment to food safety will ensure that our kitchen runs smoothly and efficiently.

QUALIFICATIONS

• Proven experience in a similar role within the hospitality or restaurant industry
• Strong supervisory experience with the ability to lead and motivate a team
• Extensive knowledge of food production processes and culinary techniques
• Excellent cooking skills with a passion for creating high-quality dishes
• Familiarity with food safety standards and regulations
• Previous experience in menu development is advantageous
• Strong organisational skills with the ability to multitask in a fast-paced environment
• Exceptional communication skills to effectively collaborate with team members
  If you are an enthusiastic Chef looking for an opportunity to showcase your culinary talents while leading a dedicated team, we encourage you to apply. Join us in delivering memorable dining experiences that delight our guests!
  Job Type: Full-time
  Pay: £12.50-£14.70 per hour
  Expected hours: No less than 40 per week

Benefits:

• Discounted or free food
• Employee discount

Work Location: In perso

• Oversee daily kitchen operations, ensuring high standards of food quality and presentation
• Supervise and manage kitchen staff, fostering a collaborative and efficient working environment
• Prepare and cook a variety of dishes, adhering to recipes and presentation standards
• Ensure compliance with food safety regulations and maintain cleanliness in the kitchen
• Collaborate with the front-of-house team to ensure seamless service delivery
• Train and mentor junior kitchen staff in food preparation techniques and best practices
• Monitor inventory levels, placing orders as necessary to maintain stock
• Develop new menu items that reflect current culinary trends while considering customer preferences