Head Chef
| Dyddiad hysbysebu: | 27 Mehefin 2025 |
|---|---|
| Cyflog: | £24,000 i £39,000 bob blwyddyn |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 27 Gorffennaf 2025 |
| Lleoliad: | St86aa |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Ant retail ltd |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | Mexst |
Crynodeb
The candidate for the Head chef position at the restaurant(Mexitalia) in Biddulph will carry out following duties-
Menu Planning and Development: Designing menus that meet customer preferences, dietary requirements, and the establishment’s concept. They also plan specials and seasonal menu changes.
Staff Management: Hiring, training, and managing kitchen staff. This includes assigning tasks, setting schedules, and ensuring team productivity.
Quality Control: Ensuring all dishes meet the restaurant’s standards for taste, presentation, and quality. They may perform taste tests and monitor kitchen performance.
Budgeting and Cost Control: Managing food and labor costs by ordering supplies, overseeing inventory, reducing waste, and ensuring the kitchen operates within budget.
Health and Safety Compliance: Ensuring the kitchen adheres to food safety and sanitation regulations, maintaining cleanliness and organization.
Customer Interaction: Occasionally interacting with customers to address complaints, take feedback, or ensure satisfaction.
Collaboration with Management: Working closely with restaurant management to coordinate kitchen operations with the front of house, discussing business goals, and helping to improve profitability.
Culinary Creativity and Innovation: Keeping up with food trends and incorporating new techniques or ingredients to keep the menu fresh and appealing.
Inventory Management: Overseeing the ordering of food, kitchen supplies, and maintaining stock levels to avoid shortages or overstocking.
Financial Oversight: Assisting in creating pricing structures, analyzing food costs, and ensuring that operations run profitably while maintaining quality.
An Executive Chef needs to be a strong leader, an excellent communicator, and possess exceptional culinary expertise.
Menu Planning and Development: Designing menus that meet customer preferences, dietary requirements, and the establishment’s concept. They also plan specials and seasonal menu changes.
Staff Management: Hiring, training, and managing kitchen staff. This includes assigning tasks, setting schedules, and ensuring team productivity.
Quality Control: Ensuring all dishes meet the restaurant’s standards for taste, presentation, and quality. They may perform taste tests and monitor kitchen performance.
Budgeting and Cost Control: Managing food and labor costs by ordering supplies, overseeing inventory, reducing waste, and ensuring the kitchen operates within budget.
Health and Safety Compliance: Ensuring the kitchen adheres to food safety and sanitation regulations, maintaining cleanliness and organization.
Customer Interaction: Occasionally interacting with customers to address complaints, take feedback, or ensure satisfaction.
Collaboration with Management: Working closely with restaurant management to coordinate kitchen operations with the front of house, discussing business goals, and helping to improve profitability.
Culinary Creativity and Innovation: Keeping up with food trends and incorporating new techniques or ingredients to keep the menu fresh and appealing.
Inventory Management: Overseeing the ordering of food, kitchen supplies, and maintaining stock levels to avoid shortages or overstocking.
Financial Oversight: Assisting in creating pricing structures, analyzing food costs, and ensuring that operations run profitably while maintaining quality.
An Executive Chef needs to be a strong leader, an excellent communicator, and possess exceptional culinary expertise.