Grill chef

at  Great National South Court Hotel

As a Grill Chef, you will play a pivotal role in supporting the head chef and sous chef in the smooth functioning of the kitchen operations. Your primary responsibility will be to assist in the preparation, cooking, and presentation of dishes while maintaining high culinary standards. You will work closely with the kitchen team to ensure the efficient execution of recipes and the overall quality of the food.

QUALIFICATIONS AND REQUIREMENTS:

Culinary Education: A degree or diploma in culinary arts or a related field is preferred, though practical experience and on-the-job training may be considered
Experience: Previous experience as a chef de partie or similar role is required to step into the role of a Junior Sous Chef.
Culinary Skills: Strong cooking skills and knowledge of various cooking techniques. Ability to handle multiple tasks efficiently and work in a fast-paced environment.
Team Player: Excellent communication and collaboration skills to work effectively with the kitchen team and other staff members.
Creativity: Demonstrated creativity in food presentation and a passion for creating delightful dishes.
Time Management: Good time management skills to handle busy service periods and meet deadlines.
Adaptability: Ability to adapt to changing priorities and handle pressure in a high-volume kitchen.
Hygiene and Safety: Comprehensive knowledge of food safety and sanitation regulations to maintain a clean and safe kitchen environment.
Flexibility: Willingness to work irregular hours, including evenings, weekends, and holidays, as required by the restaurant’s operations.
What we do for you
Company funded educational programmes
Opportunity for internal career growth, progression & promotion
Advanced online training programs through our e-learning personal development platform
Access to GN Employee Assistance & Wellbeing Program
Recruitment bonus through our GN refer a friend scheme
Excellent Employee Recognition Programme
Employee Social Events
Industry leading complimentary meals on duty
Attractive 20% Employee discount on bar & restaurant food
Favourable Friends and Family discounted best available rates in our GN Hotels nationwide.
Bike to work scheme
Xmas savings club
On site parking
Uniform provided

Food Preparation: Assist in the preparation and cooking of various dishes, ensuring adherence to standardized recipes, portion sizes, and quality standards. This includes chopping, marinating, grilling, baking, and other cooking techniques.
Kitchen Operations: Collaborate with the culinary team to ensure the kitchen operates efficiently and smoothly. This involves organising workstations, maintaining proper stock levels, and ensuring all necessary equipment is in working order.
Quality Control: Monitor and maintain the quality of ingredients and finished dishes. Conduct regular taste tests to ensure that flavours and presentations meet the restaurant’s standards.
Sanitation and Safety: Follow strict hygiene and safety standards to create a clean and safe kitchen environment. Adhere to all food handling and sanitation regulations to prevent foodborne illnesses and maintain a clean workspace.
Team Coordination: Work closely with other kitchen staff to ensure seamless teamwork. Communicate effectively with chefs, line cooks, and other team members to ensure efficient kitchen operations.
Training and Development: Participate in training sessions to improve culinary skills and stay updated on new cooking techniques and trends. Seek opportunities to develop leadership qualities and advance in the culinary profession.
Menu Planning: Contribute to the development of new dishes and menu items. Offer creative ideas and insights to enhance the overall dining experience for guests.
Time Management: Maintain efficient cooking times to ensure timely service during busy periods while maintaining food quality.
Inventory Management: Assist in monitoring kitchen inventory and order supplies as needed, ensuring that ingredients are available for the smooth running of kitchen operations.
Adherence to Standards: Uphold the restaurant’s standards in food preparation, plating, and presentation. Follow all recipes, guidelines, and specifications set by the executive chef.