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Annual£39,000-42,000, including service charge. 45 weekly working hours.
Service charge may differ depends on the business.
Planning menus with Head Chef in line with seasonal produce
Set up and manage kitchen station and clean down after service
Ensuring food quality, production and taste is of the highest standard
Managing inventory of stock and ordering raw materials
Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments
Controlling budgets and minimising wastage
Ensure compliance with inhouse HACCP and food hygiene, health, and safety systems to ensure compliance
Completing duties with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all guests
Recruiting, training and developing staff
Delegate tasks to kitchen team
Communicate wait staff about daily specials, stock levels and any notes for service
Ensure appealing plate presentation
Monitor food stock and place orders
Enforce safety and sanitation practises and standards in the kitchen
Requirements and skills
CDP experience in a similar style restaurant
Hands-on experience with various kitchen equipment
Advanced knowledge of culinary, baking and pastry techniques
Leadership skills
Disciplined, keen to share your knowledge and learn new skills
Ability to remain calm and undertake various tasks
Excellent time management abilities
Up-to-date knowledge of cooking techniques and recipes
Familiarity with sanitation regulations
Be enthusiastic about your career, collaborator & trustworthy
Have good working relationships, rise to the challenge, and adapt well to change
Professional attitude always
Due to location, your own transport is essential
