Warning
Mae'r hysbyseb swydd hon wedi dod i ben ac mae'r ceisiadau wedi cau.
Chef (Indian and Bangladeshi Cuisine)
| Dyddiad hysbysebu: | 03 Medi 2024 |
|---|---|
| Cyflog: | £38,700 bob blwyddyn |
| Gwybodaeth ychwanegol am y cyflog: | Excluding allowances, bonuses and pension contributions etc. |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 03 Hydref 2024 |
| Lleoliad: | South Shields, Tyne & Wear |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Spice Garden (Ocean Road) Ltd |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | Relevant experiance and knowledge on Bangladeshi and Indian Cuisine adn Spices |
Crynodeb
A Chef, also known as Chef de Cuisine, leads a restaurant kitchen in cooking food for customers. Their duties include creating and cooking meals unique to the restaurant and training and leading a kitchen staff. The Chef is someone capable of preparing uniform dishes. They are also responsible for maintaining a safe and healthy work environment.
Chef duties and responsibilities:
A Chef’s duties depend on the size and style of the restaurant, but in general, important duties for the job and the responsibilities needed to excel include:
• Preparing the food for cooking
• Keeping up with industry trends and creating new recipes with the Sous Chef
• Reviewing the menu and doing inventory
• Following the budget set by the Restaurant Manager
• Ordering food for the kitchen
• Monitoring food production and food and staff costs
• Training staff
• Managing relationships with distributors and resolving any issues with vendors, promptly
• Ensuring standard portions and quality of dishes
• Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen
Job type and Salary:
Fulltime – 37.5 to 40 hours per week, Permanent, and minimum salary per year £26, 200
Chef duties and responsibilities:
A Chef’s duties depend on the size and style of the restaurant, but in general, important duties for the job and the responsibilities needed to excel include:
• Preparing the food for cooking
• Keeping up with industry trends and creating new recipes with the Sous Chef
• Reviewing the menu and doing inventory
• Following the budget set by the Restaurant Manager
• Ordering food for the kitchen
• Monitoring food production and food and staff costs
• Training staff
• Managing relationships with distributors and resolving any issues with vendors, promptly
• Ensuring standard portions and quality of dishes
• Maintaining a clean and safe kitchen and ensuring sanitation practices in the kitchen
Job type and Salary:
Fulltime – 37.5 to 40 hours per week, Permanent, and minimum salary per year £26, 200