OVERVIEW

We are seeking a talented and experienced Chef to join our culinary team. The ideal candidate will have a passion for food and a commitment to excellence in the kitchen. This role requires strong leadership skills, creativity in menu planning, and the ability to manage a diverse team while ensuring the highest standards of food safety and quality. The Chef will be responsible for overseeing all aspects of food production, from preparation to presentation, in a fast-paced environment.

EXPERIENCE

• Proven experience in a culinary leadership role within fine dining or high-volume restaurant settings.
• Strong background in food service management with expertise in menu planning and inventory management.
• Experience in supervising kitchen staff and managing teams effectively.
• Familiarity with catering operations and banquet experience is highly desirable.
• Comprehensive knowledge of food safety standards, cooking techniques, and kitchen management practices.
• Previous experience in the hospitality industry is preferred, along with strong culinary skills. Join our team where your culinary expertise will shine, contributing to an exceptional dining experience for our guests. We look forward to welcoming a passionate Chef who thrives in a dynamic environment!
  Job Types: Temporary, Zero hours contract
  Pay: £15.00-£16.00 per hour

Application question(s):

• Do you drive?
• Do you have an enhanced dbs ?
• Are you able to start as soon as possible ?
• Do you have 2yrs experience minimum?

Work Location: In perso

• Lead and manage kitchen staff, ensuring effective team management and shift management.
• Oversee all food production activities, including food preparation, cooking, and plating.
• Develop and execute innovative menus that reflect current culinary trends while meeting customer preferences.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness in the kitchen.
• Manage inventory control, including ordering supplies and maintaining stock levels.
• Collaborate with the dietary department to accommodate special dietary needs and preferences.
• Supervise banquet operations and catering events, ensuring exceptional service delivery.
• Train and mentor kitchen staff on cooking techniques, food handling practices, and hospitality standards.
• Monitor kitchen performance and implement improvements as necessary to enhance efficiency.