Chef
| Dyddiad hysbysebu: | 07 Gorffennaf 2025 |
|---|---|
| Cyflog: | £31,000 i £41,000 bob blwyddyn |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 15 Gorffennaf 2025 |
| Lleoliad: | 54 Woodgate, Leicester LE3 5GF |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | SHAMIM BALTI LTD |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | X01 |
Crynodeb
Key Responsibilities
Kitchen Leadership & Supervision: Lead day-to-day operations of the kitchen, ensuring a professional, calm, and efficient working environment.
Menu Development: Design and regularly update à la carte and set menus, incorporating seasonal produce and aligning with customer feedback and emerging culinary trends.
Quality & Consistency: Monitor and uphold the highest standards in food quality, taste, portion control, and visual presentation.
Ingredient Sourcing & Stock Control: Select and inspect ingredients from verified suppliers, oversee stock rotation, inventory levels, and ensure proper storage.
Food Safety & Hygiene: Implement and enforce hygiene protocols and food safety practices in accordance with UK and NEA regulations, including allergen management.
Training & Development: Mentor, train, and appraise kitchen staff, nurturing a culture of continuous improvement, teamwork, and high performance.
Collaboration with Management: Support promotional activities, special menus, and customer satisfaction strategies in coordination with the restaurant management.
Adaptability: Flexibly respond to peak service periods, dietary requests, and operational challenges with precision and composure.
Essential Requirements
Proven track record as a Head Chef or Senior Chef in a fast-paced kitchen environment.
Strong command of South Asian and British cuisines, with the ability to craft both traditional and innovative dishes.
Excellent time management, problem-solving, and team leadership abilities.
Sound understanding of food cost control, kitchen budgeting, and sustainable kitchen practices.
Willingness to work weekends, bank holidays, and special occasions including Christmas Day.
Desirable Qualifications
NVQ/SVQ Level 3 in Professional Cookery or equivalent recognised culinary training.
Certification in food safety, allergen awareness, and HACCP compliance (can be attained post-appointment if not already held).
Kitchen Leadership & Supervision: Lead day-to-day operations of the kitchen, ensuring a professional, calm, and efficient working environment.
Menu Development: Design and regularly update à la carte and set menus, incorporating seasonal produce and aligning with customer feedback and emerging culinary trends.
Quality & Consistency: Monitor and uphold the highest standards in food quality, taste, portion control, and visual presentation.
Ingredient Sourcing & Stock Control: Select and inspect ingredients from verified suppliers, oversee stock rotation, inventory levels, and ensure proper storage.
Food Safety & Hygiene: Implement and enforce hygiene protocols and food safety practices in accordance with UK and NEA regulations, including allergen management.
Training & Development: Mentor, train, and appraise kitchen staff, nurturing a culture of continuous improvement, teamwork, and high performance.
Collaboration with Management: Support promotional activities, special menus, and customer satisfaction strategies in coordination with the restaurant management.
Adaptability: Flexibly respond to peak service periods, dietary requests, and operational challenges with precision and composure.
Essential Requirements
Proven track record as a Head Chef or Senior Chef in a fast-paced kitchen environment.
Strong command of South Asian and British cuisines, with the ability to craft both traditional and innovative dishes.
Excellent time management, problem-solving, and team leadership abilities.
Sound understanding of food cost control, kitchen budgeting, and sustainable kitchen practices.
Willingness to work weekends, bank holidays, and special occasions including Christmas Day.
Desirable Qualifications
NVQ/SVQ Level 3 in Professional Cookery or equivalent recognised culinary training.
Certification in food safety, allergen awareness, and HACCP compliance (can be attained post-appointment if not already held).