Speciality Chef
| Posting date: | 02 July 2025 |
|---|---|
| Salary: | £39,000 per year |
| Hours: | Full time |
| Closing date: | 08 July 2025 |
| Location: | Wirral, Cheshire |
| Remote working: | On-site only |
| Company: | Salkara ltd |
| Job type: | Permanent |
| Job reference: | Kochi bay Liverpool |
Summary
To do daily orders for perishables and maintain correct stock levels in
the restaurant.
➢ Analyze recipes to assign prices to menu items, based on food,
labour, and overhead costs.
➢ Demonstrate new cooking techniques and equipment to staff.
➢ Determine how food should be presented and create decorative food
displays.
➢ Takes a leading role in the Kitchen area, organizes and delegates
work to kitchen team members.
➢ To consistently raise service standards and level of satisfaction with
both staff and customers and striving to exceed customer
expectations at all times.
➢ Taking care of food purchasing and storage for the daily operation.
➢ Monitor upkeep and condition of all equipment, fixtures and fabric of
the kitchen area reporting all defects to appropriate person.
➢ Work with the management in controlling departmental costs and
conduct regular checks.
➢ Responsible for food preparation, especially taking responsibility to
ensure that the food cooked at the final stages are prepared with the
freshest South Indian ingredients and meet restaurants standards.
➢ Developing new dishes and garnishes specific to Kerala and South
Indian Cuisine.
➢ To coordinate the inventory, purchasing and disbursement of all
supplies with the management.
➢ To keep current with local competition and to take appropriate action
to maintain the competitive status and profitability of the operation.
➢ To develop and implement strategies and to provide employees with
the orientation and training needed to understand expectations and
perform job responsibilities.
➢ To ensure that proper sanitation practices are followed.
➢ Sourcing of quality suppliers, building relations and negotiating the
best financial deals to benefit the company.
➢ To attend daily pre-shift briefings to employees on preparation,
service, menu demands, and customer service specific requests.
➢ Participate in the creation of menus the execution there of and the
training of Kitchen and front of House staff.
➢ Ensures the highest quality of product within cost constraints by
supervising and participating in the preparation of food.
➢ To communicate performance expectations and provides employees
with on-going feedback.
➢ Menu planning and implementation of innovative south Indian dishes
including cost analysis of ingredients.
➢ Maintain a safe and hygienic kitchen environment and ensure that
staff adheres to strict food hygiene standards and Health and Safety
regulations
➢ Be in charge of equipment maintenance, fridge temperatures to
adhere to Health and Safety regulations.
➢ Training of staff in the proper food handling procedures
the restaurant.
➢ Analyze recipes to assign prices to menu items, based on food,
labour, and overhead costs.
➢ Demonstrate new cooking techniques and equipment to staff.
➢ Determine how food should be presented and create decorative food
displays.
➢ Takes a leading role in the Kitchen area, organizes and delegates
work to kitchen team members.
➢ To consistently raise service standards and level of satisfaction with
both staff and customers and striving to exceed customer
expectations at all times.
➢ Taking care of food purchasing and storage for the daily operation.
➢ Monitor upkeep and condition of all equipment, fixtures and fabric of
the kitchen area reporting all defects to appropriate person.
➢ Work with the management in controlling departmental costs and
conduct regular checks.
➢ Responsible for food preparation, especially taking responsibility to
ensure that the food cooked at the final stages are prepared with the
freshest South Indian ingredients and meet restaurants standards.
➢ Developing new dishes and garnishes specific to Kerala and South
Indian Cuisine.
➢ To coordinate the inventory, purchasing and disbursement of all
supplies with the management.
➢ To keep current with local competition and to take appropriate action
to maintain the competitive status and profitability of the operation.
➢ To develop and implement strategies and to provide employees with
the orientation and training needed to understand expectations and
perform job responsibilities.
➢ To ensure that proper sanitation practices are followed.
➢ Sourcing of quality suppliers, building relations and negotiating the
best financial deals to benefit the company.
➢ To attend daily pre-shift briefings to employees on preparation,
service, menu demands, and customer service specific requests.
➢ Participate in the creation of menus the execution there of and the
training of Kitchen and front of House staff.
➢ Ensures the highest quality of product within cost constraints by
supervising and participating in the preparation of food.
➢ To communicate performance expectations and provides employees
with on-going feedback.
➢ Menu planning and implementation of innovative south Indian dishes
including cost analysis of ingredients.
➢ Maintain a safe and hygienic kitchen environment and ensure that
staff adheres to strict food hygiene standards and Health and Safety
regulations
➢ Be in charge of equipment maintenance, fridge temperatures to
adhere to Health and Safety regulations.
➢ Training of staff in the proper food handling procedures