SOUS CHEF
| Posting date: | 15 May 2024 |
|---|---|
| Hours: | Full time |
| Closing date: | 14 June 2024 |
| Location: | Nottingham, Nottinghamshire |
| Remote working: | On-site only |
| Company: | PANDA MAMI RESTAURANT NOTTINGHAM |
| Job type: | Permanent |
| Job reference: |
Summary
We are seeking a skilled and experienced chef to join our culinary team. The chef will be responsible for planning and directing food preparation in our kitchen, ensuring that dishes are prepared to high-quality standards and delivered in a timely manner. The successful candidate will have a passion for food, strong leadership skills, and the ability to work well under pressure.
Responsibilities:
1. Plan and create menus that are innovative, diverse, and appealing to our clientele.
2. Oversee all aspects of food preparation, including cooking, plating, and presentation.
3. Manage kitchen staff, including hiring, training, and scheduling.
4. Ensure that kitchen operations comply with health and safety regulations.
5. Monitor food inventory and place orders for supplies as needed.
6. Maintain cleanliness and organization in the kitchen area.
7. Collaborate with other staff members to ensure a seamless dining experience for customers.
8. Stay current with industry trends and incorporate new techniques and ingredients into menu offerings.
9. Handle any customer complaints or concerns regarding food quality or service.
10. Work closely with management to meet financial goals and maintain profitability.
Qualifications:
- Proven experience working as a chef in a high-volume kitchen.
- Culinary degree or equivalent training preferred.
- Strong leadership and communication skills.
- Ability to multitask and work efficiently in a fast-paced environment.
- Knowledge of food safety and sanitation regulations.
- Creativity and a passion for food.
- Ability to work evenings, weekends, and holidays as needed.
Responsibilities:
1. Plan and create menus that are innovative, diverse, and appealing to our clientele.
2. Oversee all aspects of food preparation, including cooking, plating, and presentation.
3. Manage kitchen staff, including hiring, training, and scheduling.
4. Ensure that kitchen operations comply with health and safety regulations.
5. Monitor food inventory and place orders for supplies as needed.
6. Maintain cleanliness and organization in the kitchen area.
7. Collaborate with other staff members to ensure a seamless dining experience for customers.
8. Stay current with industry trends and incorporate new techniques and ingredients into menu offerings.
9. Handle any customer complaints or concerns regarding food quality or service.
10. Work closely with management to meet financial goals and maintain profitability.
Qualifications:
- Proven experience working as a chef in a high-volume kitchen.
- Culinary degree or equivalent training preferred.
- Strong leadership and communication skills.
- Ability to multitask and work efficiently in a fast-paced environment.
- Knowledge of food safety and sanitation regulations.
- Creativity and a passion for food.
- Ability to work evenings, weekends, and holidays as needed.