OVERVIEW

We are seeking a talented and passionate Chef to join our culinary team. The ideal candidate will possess a strong background in food production, kitchen management, and culinary arts. This role requires a creative individual who thrives in a fast-paced environment and is committed to delivering exceptional dining experiences. The Chef will oversee the kitchen operations, ensuring that all dishes are prepared to the highest standards of quality and presentation.

REQUIREMENTS

• Proven experience in a Chef role or similar position within the hospitality industry.
• Strong supervisory experience with the ability to lead and motivate a team effectively.
• Extensive knowledge of food production techniques, food safety regulations, and kitchen management practices.
• Exceptional cooking skills with a passion for creating high-quality dishes.
• Previous experience in a restaurant setting is highly desirable.
• Excellent organisational skills with the ability to manage multiple tasks efficiently under pressure.
• Strong leadership qualities with effective communication skills to interact with both kitchen and front-of-house teams.
• A commitment to continuous improvement in culinary practices and guest service standards. Join us in creating memorable dining experiences through exceptional cuisine!
  Job Types: Full-time, Part-time
  Pay: £12.21-£19.03 per hour
  Expected hours: 25 – 35 per week

Benefits:

• Company pension
• Employee discount
• Flexitime
• Free parking
• On-site parking
• Store discount

Ability to commute/relocate:

• Wokingham RG40 3AJ: reliably commute or plan to relocate before starting work (preferred)

Experience:

• Kitchen: 1 year (preferred)

Work Location: In perso

• Supervise and manage kitchen staff, fostering a collaborative and efficient team environment.
• Oversee food preparation and cooking processes, ensuring adherence to recipes and presentation standards.
• Maintain high standards of food safety and hygiene in accordance with health regulations.
• Plan menus that reflect seasonal ingredients and customer preferences while managing food costs effectively.
• Train and mentor kitchen staff in culinary techniques, food safety practices, and kitchen operations.
• Collaborate with front-of-house staff to ensure seamless service and guest satisfaction.
• Monitor inventory levels and assist with ordering supplies as needed to maintain kitchen operations.
• Create innovative dishes that showcase culinary skills and align with the restaurant’s vision.