JOB SUMMARY

We are seeking a skilled and passionate Line Cook to join our culinary team. The ideal candidate will have a strong background in food preparation and safety, with the ability to work efficiently in a fast-paced kitchen environment. As a Line Cook, you will play a vital role in ensuring that our guests receive high-quality meals that meet our restaurant’s standards. Your leadership skills will be essential in supervising kitchen staff and maintaining a harmonious working atmosphere.

REQUIREMENTS

• Proven experience as a cook in a restaurant or similar environment, with knowledge of culinary techniques.
• Strong understanding of food safety regulations and best practices in food preparation.
• Excellent organisational skills with the ability to multitask effectively under pressure.
• Leadership qualities with experience supervising kitchen staff preferred.
• A passion for hospitality and delivering exceptional dining experiences to guests.
• Ability to work flexible hours, including evenings, weekends, and holidays as required.
• Culinary qualifications or certifications are advantageous but not mandatory.
  Join our team and contribute your culinary expertise while growing within an exciting hospitality environment!
  Job Types: Full-time, Part-time
  Pay: £13.00-£14.00 per hour

Additional pay:

• Bonus scheme
• Commission pay
• Performance bonus
• Tips
• Yearly bonus

Benefits:

• Discounted or free food
• Employee discount
• Flexitime
• Free parking
• On-site parking

Schedule:

• Day shift
• Weekend availability

Experience:

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

Work Location: In perso

• Prepare and cook menu items according to established recipes and standards.
• Ensure food safety and hygiene practices are adhered to at all times.
• Supervise and train junior kitchen staff in food preparation techniques and safety protocols.
• Maintain cleanliness and organisation of the kitchen area, including equipment and utensils.
• Assist in the management of food production processes to ensure timely service during peak hours.
• Collaborate with the head chef to develop new menu items and improve existing recipes.
• Monitor inventory levels of ingredients and supplies, reporting any shortages as necessary.
• Uphold high standards of hospitality by ensuring that all dishes are presented beautifully and served promptly.