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Mae'r hysbyseb swydd hon wedi dod i ben ac mae'r ceisiadau wedi cau.
Chef
| Dyddiad hysbysebu: | 09 Ebrill 2025 |
|---|---|
| Cyflog: | £28,000 i £33,000 bob blwyddyn |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 09 Mai 2025 |
| Lleoliad: | Barnard Castle, County Durham |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Chatts Leisure Limited |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: |
Crynodeb
Job title: Head Chef
Responsible to: Chatts Leisure Management
Purpose of the job:
To control and manage the day to day running of the Kitchen, ensuring the preparation and
presentation of food complies with the required standards and costs are controlled within budget,
whilst maximizing the customer experience through the production of interesting and creative menus.
We currently have Indian & Chinese and British as well. Experience in authentic Indian cuisine is vital. Chinese/ Indo-Chinese will be a bonus. We can train the candidate in British cuisine if necessary.
Duties and Responsibilities:
1. To be available to work on Bank holidays / Public Holidays in addition to the agreed rota.
2. To prepare all dishes for service and set up the kitchen in liaison with other kitchen staff.
3. To ensure all statutory regulations pertaining to the kitchen & related areas are adhered to.
4. To ensure that all kitchen areas and equipment are maintained to a high standard of cleanliness.
5. To maintain ‘safer food better business file’, monitor and control the system. Ensure we keep our 5 stars food hygiene rating!
6. To ensure that wastage is kept to a minimum and staff are trained to affect good portion control.
7. To ensure that the correct stocks are on hand at the right quality and quantity. To order stock.
8. To ensure suitable menus are developed with the lessee, taking account of the typical consumer.
9. To ensure all menus and recipes are calculated correctly to obtain maximum gross profit.
10. To assist the lessee in controlling kitchen costs overall, including staff and overtime costs
11. To manage day-to-day stock ordering and maintain all paperwork in an organized manner.
12. To maintain the correct stock levels of all food and none-food items relevant to kitchen operation.
13. To willingly take part in training & development to achieve high standards at all times.
14. To identify training needs of self and other kitchen staff.
15. To receive stock in the correct manner and ensure proper storage and stock rotation.
16. To ensure the kitchen is properly shut down at the end of the shift or kitchen working hours.
17. To build the Just Eat business with creative price points.
Occasional Duties
1. May be required to assist in any of the lessee’s other kitchens, where relevant.
2. To report and take action (where possible or relevant) on customer complaints and/or
compliments
3. To carry out scheduled deep-cleans of the kitchen, equipment and all areas
4. To be innovative and create idea’s and input for the pub operation in general.
5. To perform any other reasonable duties for a chef, as directed by the lessee
6. To report and, where possible, to attend to and take all necessary action, statutory and otherwise,
in the event of accident, fire, loss, theft, lost property, damage, unfit food or other irregularities
and complete the necessary returns and/or reports.
Typical Personal qualities required
1. Experience of working as a chef for at least one year
2. Ability and willingness to work morning, day, evenings & weekends as part of a working rota
3. Creativity and flair in food preparation
4. A genuine enthusiasm for quality, imaginative and simple cuisine
5. Knowledge of health & safety and food hygiene regulations
6. A flexible and proactive approach to work
7. Good interpersonal skills and ability to work proactively, with initiative and as part of a team
8. Knowledge of the latest developments in the food trade is a bonus
9. Excellent organisational skills
Responsible to: Chatts Leisure Management
Purpose of the job:
To control and manage the day to day running of the Kitchen, ensuring the preparation and
presentation of food complies with the required standards and costs are controlled within budget,
whilst maximizing the customer experience through the production of interesting and creative menus.
We currently have Indian & Chinese and British as well. Experience in authentic Indian cuisine is vital. Chinese/ Indo-Chinese will be a bonus. We can train the candidate in British cuisine if necessary.
Duties and Responsibilities:
1. To be available to work on Bank holidays / Public Holidays in addition to the agreed rota.
2. To prepare all dishes for service and set up the kitchen in liaison with other kitchen staff.
3. To ensure all statutory regulations pertaining to the kitchen & related areas are adhered to.
4. To ensure that all kitchen areas and equipment are maintained to a high standard of cleanliness.
5. To maintain ‘safer food better business file’, monitor and control the system. Ensure we keep our 5 stars food hygiene rating!
6. To ensure that wastage is kept to a minimum and staff are trained to affect good portion control.
7. To ensure that the correct stocks are on hand at the right quality and quantity. To order stock.
8. To ensure suitable menus are developed with the lessee, taking account of the typical consumer.
9. To ensure all menus and recipes are calculated correctly to obtain maximum gross profit.
10. To assist the lessee in controlling kitchen costs overall, including staff and overtime costs
11. To manage day-to-day stock ordering and maintain all paperwork in an organized manner.
12. To maintain the correct stock levels of all food and none-food items relevant to kitchen operation.
13. To willingly take part in training & development to achieve high standards at all times.
14. To identify training needs of self and other kitchen staff.
15. To receive stock in the correct manner and ensure proper storage and stock rotation.
16. To ensure the kitchen is properly shut down at the end of the shift or kitchen working hours.
17. To build the Just Eat business with creative price points.
Occasional Duties
1. May be required to assist in any of the lessee’s other kitchens, where relevant.
2. To report and take action (where possible or relevant) on customer complaints and/or
compliments
3. To carry out scheduled deep-cleans of the kitchen, equipment and all areas
4. To be innovative and create idea’s and input for the pub operation in general.
5. To perform any other reasonable duties for a chef, as directed by the lessee
6. To report and, where possible, to attend to and take all necessary action, statutory and otherwise,
in the event of accident, fire, loss, theft, lost property, damage, unfit food or other irregularities
and complete the necessary returns and/or reports.
Typical Personal qualities required
1. Experience of working as a chef for at least one year
2. Ability and willingness to work morning, day, evenings & weekends as part of a working rota
3. Creativity and flair in food preparation
4. A genuine enthusiasm for quality, imaginative and simple cuisine
5. Knowledge of health & safety and food hygiene regulations
6. A flexible and proactive approach to work
7. Good interpersonal skills and ability to work proactively, with initiative and as part of a team
8. Knowledge of the latest developments in the food trade is a bonus
9. Excellent organisational skills