Job Description

Key Responsibilities:

1. Station Management: Oversee a designated section of the kitchen, such as; grill, larder, pass and manage the preparation, cooking, and plating of dishes within that area.

2. Food Preparation: Prepare ingredients and follow recipes or instructions for cooking.

3. Cooking: Cook dishes to order while ensuring consistency in quality, presentation, and taste.

4. Quality Control: Monitor the quality of food being produced to ensure it meets the restaurant's standards and specifications.

5. Team Coordination: Work closely with other chefs, kitchen and FOH staff to ensure smooth operation during service.

6. Cleaning and Hygiene: Maintain cleanliness and adhere to food safety and hygiene regulations. Ensure workstations are organised and safe.

7. Inventory Management: Assist in managing inventory for the assigned station, ensuring that ingredients are stocked and within date.

9. Time Management: Effectively manage time to meet the pace of service and ensure all orders are completed promptly.

Qualifications:

Proven experience in a similar role, typically 2-3 years in a professional kitchen. Strong understanding of food safety and kitchen hygiene. Ability to work under pressure in a fast-paced environment. Strong communication skills and the ability to work in a team.

Working Conditions:

Shift work, including weekends. 48 hours a week, 35 - 38,000 (depending on experience) per annum 28 days holiday per annum

What can we offer you?

No evening shifts! A role in a forward thinking, innovative restaurant; renowned for its quality and individuality within the sector. Scope for career development, by way of three monthly appraisals to monitor your progress; with a keen interest in broadening your skill level.
Job Type: Full-time

Pay: 35,000.00-38,000.00 per year

Benefits:

Discounted or free food Employee discount
Experience:

Chef: 2 years (preferred) Cooking: 2 years (preferred) Kitchen: 2 years (preferred)
Work Location: In person