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This job advert has expired and applications have closed.
Head Chef
| Posting date: | 28 March 2024 |
|---|---|
| Salary: | £21,000 to £27,000 per year |
| Hours: | Full time |
| Closing date: | 11 April 2024 |
| Location: | Office 33 Anglesey Business Centre, Anglesey Road, Burton Upon Trent, United Kingdom, DE14 3NT |
| Company: | BARTON ROUGE HOSPITALITY LTD |
| Job type: | Permanent |
| Job reference: |
Summary
Tasks required by this job include:
● Requisition or buy food products from vendors while making sure they meet budgetary restrictions and quality standards.
● In order to achieve the best possible taste, presentation, and nutritional value, plan menus, develop recipes, and prepare and cook food products.
● Oversee the cooking and preparation process, keeping an eye on the final product's quality to ensure it meets or surpasses consumer standards.
● Oversee, arrange, and train kitchen workers. Assign responsibilities when needed to maintain a smooth working environment and an effective workflow.
● Oversee the entire kitchen operation or just a few designated kitchen regions while efficiently allocating resources and activities.
● Ensure adherence to pertinent safety, health, and hygiene regulations by putting the required policies and procedures into place.
● To maintain standards for cleanliness and efficiency, plan and coordinate kitchen tasks like cleaning, sanitation, and equipment maintenance.
● Requisition or buy food products from vendors while making sure they meet budgetary restrictions and quality standards.
● In order to achieve the best possible taste, presentation, and nutritional value, plan menus, develop recipes, and prepare and cook food products.
● Oversee the cooking and preparation process, keeping an eye on the final product's quality to ensure it meets or surpasses consumer standards.
● Oversee, arrange, and train kitchen workers. Assign responsibilities when needed to maintain a smooth working environment and an effective workflow.
● Oversee the entire kitchen operation or just a few designated kitchen regions while efficiently allocating resources and activities.
● Ensure adherence to pertinent safety, health, and hygiene regulations by putting the required policies and procedures into place.
● To maintain standards for cleanliness and efficiency, plan and coordinate kitchen tasks like cleaning, sanitation, and equipment maintenance.