PAY:

The pay for the role is based on the candidate’s experience.
Pay is processed on the last working day of every month.

CHEF REQUIREMENTS:

• Past experience as a working chef.
• Advanced knowledge of the culinary arts.
• Perfectionism in sanitation and quality control.
• Portfolio of creative, unique dishes.
• Expert multitasking ability.
• Great leadership and interpersonal skills.
• Ability to run stocktaking and place orders for resupply.
• Exemplary work ethic in a high-pressure environment.
• Passion and pride for delighting people with food.
• Must be 20+
  Job Type: Full-time
  Pay: From £12.00 per hour
  Expected hours: No more than 45 per week

Benefits:

• Discounted or free food

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift

Experience:

• Chef: 1 year (preferred)
• Cooking: 1 year (preferred)

Licence/Certification:

• Driving Licence (preferred)

Job Types: Full-time, Part-time, Permanent
Pay: From £12.21 per hour

Benefits:

• Discounted or free food

Experience:

• Chef: 1 year (preferred)
• Cooking: 1 year (preferred)
• Kitchen: 1 year (preferred)

Work Location: In perso

THE SHAMBLES LYTHAM IS LOOKING FOR A PASSIONATE, SKILLED CHEF TO CREATE DELICIOUS MEALS FOR OUR CUSTOMERS. YOU WILL BE RESPONSIBLE FOR PLANNING OUR MENU, ENSURING THAT EACH DISH IS NUTRITIOUS AND MEETS THE HIGHEST QUALITY STANDARDS.

To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management.
You will also be creative and capable of creating dishes that set us apart and keep people coming back for more.

RESPONSIBILITIES:

• Ensuring that all food is of excellent quality and served in a timely manner.
• Planning the menu.
• Overseeing all kitchen operations.
• Coordinating kitchen staff, and assisting them as required.
• Training staff to prepare and cook all the menu items.
• Taking stock of ingredients and equipment, and placing orders to replenish stock.
• Enforcing safety and sanitation standards in the kitchen.
• Creating new recipes to keep the menu fresh.
• Receiving feedback and making improvements where necessary.