Chef

Overview
We are seeking a talented and passionate Chef to join our dynamic culinary team. The ideal candidate will have a strong background in food preparation and production, with a flair for creativity and an unwavering commitment to hospitality. As a Chef, you will play a pivotal role in delivering exceptional dining experiences while leading and supervising kitchen staff to maintain high standards of food quality and presentation.

Duties

Menu planning
Designing and updating menus to reflect seasonal ingredients. Creating recipes and determining portion sizes. All new ideas must be passed through George with accurate costings to make sure that they are viable and turn a good profit.
Food preparation and cooking
Preparing and cooking food to meet Food Hygiene Standards. Ensuring consistency in taste, presentation and portioning. All products to be correctly labelled and stored.
Kitchen Management
Making sure that all food hygiene standards are being followed example stock rotation, labelling, daily records being completed, cleanliness kept to the highest standard. Making sure to ensure a smooth operation during service. Keeping staff morale high, clear communication of what's needed/ required.
Inventory and Budget Management
Ordering ingredients and managing stock. Regular rotation of stock, using up products before reordering. Monitoring food costs and minimising waste and to stay within our budget.
Health and Safety
Ensuring the kitchen meets food safety and hygiene standards. Filling out the daily records in the SFFB pack. Implementing proper storage and handling of ingredients. Following the correct dress code and sensible foot ware.
Quality control
Tasting dishes to ensure they meet our high standards. Adjusting recipes as needed for improvement. Checking stocked that is delivered is of the highest quality.
Collaboration
Working closely with bar staff to align kitchen operations to run a smooth service. Wherever possible to relay tables to maximise profit.
Tables can be booked like this 4x2 at the same time 2x4 at the same time 1x6 1x2 at the same time. If a table is booked at 6pm please allow them until 7.30/7.45 then fill up the table again, making the customers aware they have a 1.5-hour slot.
Any table of a 10 will require a pre order, no table under this size needs a pre order. Only exception is if you have a late big table of 6 or more on a Sunday lunch form 1.45 onwards, it's just so that we can make sure we have the meat put back for them.
The booking diary is for the use of the bar staff, no one is to write when we are full etc, they know their jobs of how to use the diary how to relay tables. Communicate with bar staff as to what potential stock shortages there could be in quieter periods before the start of each service.
Problem solving
Addressing and resolving issues in the kitchen such as equipment failure. Returning any stock that can sometimes be of a low standard for example cauliflower can sometimes come in with bruising, the mixed baby leaf, odd shaped gammons. Please report this to Kayleigh with photographic evidence and she can the contact the relevant rep and sort out credit. All customer complaints should be handled correctly and professionally.
Innovation Experimenting with new recipes, ingredients and techniques. Staying updated with culinary trends to keep the menu competitive and exciting. The chef plays a pivotal role alongside with the front of house staff in ensuring the success of the kitchen and the satisfaction of diners, Working as a team and together making a enjoyable experience for all.

Experience

Proven experience as a Chef in a restaurant or similar hospitality environment is essential.
Strong leadership skills with the ability to motivate and manage a team effectively.
Extensive knowledge of food preparation techniques, culinary arts, and kitchen management.
Excellent organisational skills with the ability to multitask in a fast-paced environment.
A passion for cooking and creating exceptional dishes that delight guests.
Culinary qualifications or certifications are advantageous but not mandatory.

Join us in crafting memorable culinary experiences that leave a lasting impression on our guests!

Pay: £12.50-£15.50 per hour

Expected hours: 25.0 - 40.0 per week

Benefits:
Company events
Company pension
Discounted or free food
Employee discount
Free parking

Work Location: In person