Chef
| Dyddiad hysbysebu: | 24 Ebrill 2025 |
|---|---|
| Cyflog: | £39,000 bob mis |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 24 Mai 2025 |
| Lleoliad: | DE1 2NZ |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | A & S Noodle Bar Ltd |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | Chef SOC Code 5434 |
Crynodeb
Job Description
• The Chef should be able to provide all Indian street food and sweet varieties and carry out all tasks involved in the preparation.
• Manage and monitor activities of kitchen staff and be able to train junior and conduct regular training to uphold the quality of food preparations.
• Prepare delicious, healthy food and making sure food is always available.
• Maintain a hygienic kitchen environment according to the high standards of Rickshaw Derby.
• Handle huge demands in the restaurant and possible future expansions by managing the entire food preparation from start to finish.
• Create a unique and interesting menu on special occasions and festivities.
• Discuss with the manager every week about the raw materials required for the next week and help management achieve the accepted budgeted food cost.
• Conduct inspection of raw materials in store and carry out end of the month stock taking.
• Allocate the day-to-day tasks to junior chefs and staffs and make sure all food items are prepared according to a standard recipe with minimum wastage.
• Promptly deal with any food complaints and feedbacks from customer.
• Communicate clearly with management regarding any issues, changes to be done in the menu and any safety hazards within the kitchen.
• Act in accordance with hygienic and sanitation rules and prepare the dishes appropriately and have a clear knowledge of food allergies.
• Ensure minimum wastage of food items and need to maintain a logbook to record wastage.
• Be objective in accepting work and communicating deadlines.
• The Chef should be able to provide all Indian street food and sweet varieties and carry out all tasks involved in the preparation.
• Manage and monitor activities of kitchen staff and be able to train junior and conduct regular training to uphold the quality of food preparations.
• Prepare delicious, healthy food and making sure food is always available.
• Maintain a hygienic kitchen environment according to the high standards of Rickshaw Derby.
• Handle huge demands in the restaurant and possible future expansions by managing the entire food preparation from start to finish.
• Create a unique and interesting menu on special occasions and festivities.
• Discuss with the manager every week about the raw materials required for the next week and help management achieve the accepted budgeted food cost.
• Conduct inspection of raw materials in store and carry out end of the month stock taking.
• Allocate the day-to-day tasks to junior chefs and staffs and make sure all food items are prepared according to a standard recipe with minimum wastage.
• Promptly deal with any food complaints and feedbacks from customer.
• Communicate clearly with management regarding any issues, changes to be done in the menu and any safety hazards within the kitchen.
• Act in accordance with hygienic and sanitation rules and prepare the dishes appropriately and have a clear knowledge of food allergies.
• Ensure minimum wastage of food items and need to maintain a logbook to record wastage.
• Be objective in accepting work and communicating deadlines.