JOB SUMMARY

Greek inspired menu-in-house produced Mezze- Monday-Friday afternoon-Sunday Roast brunch -14£ / hour fixed rate-40hr / week
We are seeking a skilled and passionate Chef to join our culinary team. The ideal candidate will have a strong background in food preparation and cooking, with a flair for creating delicious and visually appealing dishes. As a Chef, you will be responsible for overseeing kitchen operations, ensuring food safety standards are met, and delivering exceptional dining experiences to our guests.

REQUIREMENTS

• Proven experience in a similar role within a restaurant or catering environment.
• Strong culinary skills with a focus on food preparation, cooking techniques, and meal presentation.
• Knowledge of food safety regulations, Health & Safety level 2 and best practices for maintaining hygiene in the kitchen.
• Allergen training certificate
• Excellent organisational skills with the ability to manage multiple tasks in a fast-paced environment.
• Strong communication skills and ability to work collaboratively as part of a team while also demonstrating leadership qualities when required.
• UK work permit
• Available to work all 5 opening days
• A passion for cooking and creativity in developing new recipes is highly desirable.
  Join our team and contribute your culinary expertise to create memorable dining experiences for our guests!
  Contact us via email to arrange a trial shift: info@la-yam.com
  Job Types: Full-time, Part-time
  Pay: £14.00-£15.00 per hour
  Expected hours: 40 per week

Benefits:

• Company pension
• Discounted or free food
• Sick pay

Work Location: In perso

• Prepare and cook high-quality meals according to established recipes and presentation standards.
• Manage kitchen operations, including inventory control, meal preparation, and food safety compliance.
• Collaborate with kitchen staff to ensure efficient workflow and effective communication during service.
• Maintain cleanliness and organisation of the kitchen area, adhering to health and safety regulations.
• Assist in menu planning and development, incorporating seasonal ingredients and culinary trends.
• Train and mentor junior kitchen staff in food preparation techniques and best practices.
• Monitor food quality throughout the cooking process to ensure consistency and excellence in every dish served.