OVERVIEW

We are seeking a talented and passionate Chef to join our culinary team. With a minimum of 15 years experience ,The ideal candidate will possess a strong background in food production and preparation, with the ability to lead and manage a team effectively. This role requires a commitment to maintaining high standards of food safety and quality while delivering exceptional dining experiences for our guests.

QUALIFICATIONS

• Proven experience in a culinary role within a restaurant or hospitality setting.
• Strong supervisory experience with the ability to manage a diverse team effectively.
• Comprehensive knowledge of food safety practices and regulations.
• Excellent cooking skills with experience in various cuisines.
• Demonstrated leadership abilities, fostering a positive work atmosphere.
• Previous experience in food production and preparation is essential.
• Strong organisational skills with attention to detail in all aspects of kitchen operations.
• A passion for hospitality and delivering outstanding customer service.
• This is a Weekend role initially covering Friday ,Saturday evenings ,and Sunday 11am-5pm, Potential for more hours , to be discussed after a trial period.
• Must be able to provide good,recent references.
  Job Types: Part-time, Permanent
  Pay: £12.21-£19.50 per hour
  Expected hours: 15 – 22 per week

Benefits:

• Discounted or free food
• On-site parking

Ability to commute/relocate:

• Umberleigh EX37: reliably commute or plan to relocate before starting work (preferred)

Education:

• GCSE or equivalent (preferred)

Experience:

• Kitchen management: 10 years (required)
• Staff training: 7 years (required)

Language:

• English (preferred)

Work authorisation:

• United Kingdom (required)

Location:

• Umberleigh EX37 (preferred)

Work Location: In person
Reference ID: Recent references ,must be provided
Expected start date: 22/08/202

• Oversee daily kitchen operations, ensuring efficient food production and preparation processes.
• Supervise kitchen staff, providing guidance and support to foster a collaborative team environment.
• Prepare and cook a variety of dishes, adhering to recipes and presentation standards.
• Maintain cleanliness and organisation of the kitchen, ensuring compliance with food safety regulations.
• Manage inventory, and minimising waste.
• Train new kitchen staff on cooking techniques, equipment usage, and safety protocols.
• Develop new menu items that reflect seasonal ingredients and culinary trends.