Chef

Key responsibilities:

• Preparation and planning of meal designs and menu review

• Assess portion sizes and undertake and implement presentation style of dishes produced within the kitchen.

• Prepare, cook and serve food in accordance with menus ensuring a high level of quality and presentation is achieved at all times.

• Create cooking station schedules 

• Responsible for assessing food and labour costs, ensure food costs are kept within budget

• Ensuring food preparation standards are met, including cooking and storing food at the correct temperatures.

• Ensure correct ingredient stock is always at hand, the best quality, quantity and cost.

• Forecast stock requirements and place orders accordingly

• Always ensure ingredient wastage during food preparation is kept to a minimum.

• Maintain stock levels according to requirements of business and understand food costs.

• Be involved in day to day operation of the business and contribute to the appropriate ordering, purchasing, receiving and storage of food.

• Demonstrating techniques and supervising assigned junior kitchen staff.

• Check the freshness and quantity of ingredients.

• Deal with food complaints efficiently.

• Implement and ensure compliance with food hygiene standards, health and safety requirements/understand kitchen hygiene standards and practices.

• Inspect supplies, equipment and work areas for cleanliness and functionality.

If this sounds like you, click Apply Now!!!