Job description
- Supporting the head chef or kitchen manager in the general running of the kitchen.
- Leading a team of kitchen helpers in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
- Taking responsibility for more technical elements of cuisine.
- Training junior staff and onboarding new employees.
- Designing / helping the head chef to create food and drink menus.
- Working within specified budgets.
- Ensuring the kitchen meets high standards of quality.
- Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
- Establishing strong relationships with staff in other areas of the business, including managers and front of house teams.
- Deputising for the head chef in their absence.
- Ordering supplies and negotiating with suppliers.
- Managing inventory and keeping control of stock.
- Organising produce and ensuring strict adherence to food hygiene regulations.
- Supervising all food preparation.
- Perform other task and duties when assigned to by the Kitchen Manager/Supervisor/Director.
- Your job title does not define or limit your duties and you may be required to carry out other work within your abilities from time to time.
Job Requirements
- At least 2 years of working experience.
- Basic Food Hygiene certified.
- Effective communication skills
- Ability to work with figures and manage budget.
- Ability to cope under stressful conditions.
- Strong leadership skills and ability to make quick decisions
- Ability to maintain a high level of hygiene and cleanliness in the kitchen.
- Ability to work effectively as part of a team and multitask.
- Possess strong management and organizational skills.
- Able to start immediately.
- Working hours (Monday - Friday and Weekends - If there is any events)
