Job Description

:

CZN Burak Gurme is a well-established Restaurant franchise. Originating from Turkey by Chef Burak, who has become a global sensation due to his unique recipes of Turkish food and his captivating online presence. We are now excited to offer an opportunity to join our UK team.

SCOPE:

To supervise a specific section of the kitchen and report to the Sous Chef and Executive Chef. This role is responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities.

GENERAL DUTIES AND RESPONSIBILITIES OF THE POSITION:

1. Prepares, cooks, and presents dishes within the designated section and specialty.

2. Assists the Sous Chef and Head Chef in improving and creating pastries and menus.

3. Participates in ensuring that the work section is kept clean and in orderly fashion.

POSITION DESCRIPTION IN DETAIL:

KEY RESPONSIBILITIES:

1. Helping in the preparation and designing of all menus in the designated section and specialty.

2. Assisting head chef and sous chefs in planning and directing dish preparation when necessary.

3. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.

4. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

5. Coordinates daily tasks with the Sous Chef.

6. Responsible to supervise junior chefs or commis.

7. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

8. Ensure that the production, preparation and presentation of food are of the highest quality at all times.

9. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

10. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

11. Full awareness of all menu items, their recipes, methods of production and presentation standards.

12. Follows good preservation standards for the proper handling of all food products at the right temperature.

13. Operate and maintain all department equipment and reporting of malfunctioning.

14. Ensure effective communication between staff by maintaining a secure and friendly working environment.

15. Establishing and maintaining effective inter-departmental working relationships.

16. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

17. Personally responsible for hygiene, safety and correct use of equipment and utensils.

18. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

19. Checks periodically expiry dates and proper storage of food items in the section.

20. Assess quality control and adhere to restaurant service standards.

21. Ensuring that all workstations in the kitchen are always cleaned are sanitized in accordance with the health and safety standard.

22. Report broken equipment.

23. Monitoring supplies and assisting with recipe costing and inventory control.

24. Complying with and enforcing sanitation regulations and safety standards.

25. Filling in for the Sous chef in planning and directing food preparation when necessary.

26. Resourcefully solving any issues that may arise and seizing control of any problematic situation.

27. Training new and existing kitchen staff and managers.

28. Creating work schedules.

29. Maintaining complete knowledge of all our food items, foods, outlets, services, and hours of operation.

30. Spotting items that are about to expire and those that are about to go out of stock.

31. Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes, and preparation techniques

32. Coordinate and participate with other sections of requirements, cleanliness, wastage, and cost control.

OCCASIONAL RESPONSIBILITIES:

1. Attends to guests' requests and concerns in a polite manner.

2. Attending and reminding the kitchen staff to attend basic food safety and work safety training programs.

3. Assist the Sous Chef and Executive Chef in assessing staff's performance.

LEGAL RESPONSIBILITIES:

1. Ensuring that the standards required by Law and by the Management are always maintained in the areas specified above.

2. Adhering to the company's policies and procedures.

JOB REQUIREMENTS:

1. With Culinary degree or certification

2. With 1-2 years of previous relevant experience in the same role

3. Has a proven track of food preparation and basic kitchen maintenance

4. Strong knowledge of cooking methods, kitchen equipment, and best practices

5. Teamwork-oriented with outstanding leadership abilities

Excellent communication and interpersonal skills

If you are passionate about delivering authentic Turkish cuisine and think you have what it takes deal with the daily challenges and run a sustainable work force kitchen environment, we'd love to hear from you. Apply now to join our team!

Job Types: Full-time, Part-time, Permanent

Schedule:

10 hour shift 12 hour shift 8 hour shift Every weekend Holidays Monday to Friday Overtime
Benefits:

Staff meals and discounts Opportunities for career growth and training Competitive salary
Experience:

Chef: 3 year (preferred) Cooking: 5 year (preferred)
Work Location: In person

Job Types: Full-time, Part-time

Work Location: In person