Chef – English/British Cuisine
| Dyddiad hysbysebu: | 18 Gorffennaf 2025 |
|---|---|
| Cyflog: | £35,000 i £40,000 bob blwyddyn |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 17 Awst 2025 |
| Lleoliad: | Uttoxeter, Staffordshire |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | EMPORIUM RESTAURANTS LTD |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: |
Crynodeb
Key Responsibilities
Prepare, cook, and present a range of English-style dishes including roasts, pies, stews, puddings, fish & chips, and full English breakfasts.
Create seasonal menus that reflect authentic British culinary traditions and incorporate fresh, locally sourced ingredients.
Ensure all dishes are prepared to company quality standards with attention to taste, consistency, and presentation.
Supervise kitchen staff and provide guidance on preparation techniques and hygiene standards.
Maintain full compliance with food safety, sanitation, and hygiene regulations.
Manage inventory, monitor food costs, and minimize waste.
Ensure timely service during breakfast, lunch, afternoon tea, and dinner sittings.
Adapt dishes and menus for special dietary needs where required (vegetarian, gluten-free, allergen-sensitive).
Participate in themed British culinary events such as Sunday roasts, afternoon teas, and seasonal holiday menus (e.g., Christmas, Easter).
Required Skills & Experience
Minimum 2–3 years of experience in a professional kitchen, with a strong focus on English/British cuisine.
Formal culinary training or NVQ/SVQ equivalent preferred.
Good knowledge of traditional British ingredients and preparation methods.
Strong leadership, time management, and communication skills.
Ability to work under pressure in a fast-paced environment.
Prepare, cook, and present a range of English-style dishes including roasts, pies, stews, puddings, fish & chips, and full English breakfasts.
Create seasonal menus that reflect authentic British culinary traditions and incorporate fresh, locally sourced ingredients.
Ensure all dishes are prepared to company quality standards with attention to taste, consistency, and presentation.
Supervise kitchen staff and provide guidance on preparation techniques and hygiene standards.
Maintain full compliance with food safety, sanitation, and hygiene regulations.
Manage inventory, monitor food costs, and minimize waste.
Ensure timely service during breakfast, lunch, afternoon tea, and dinner sittings.
Adapt dishes and menus for special dietary needs where required (vegetarian, gluten-free, allergen-sensitive).
Participate in themed British culinary events such as Sunday roasts, afternoon teas, and seasonal holiday menus (e.g., Christmas, Easter).
Required Skills & Experience
Minimum 2–3 years of experience in a professional kitchen, with a strong focus on English/British cuisine.
Formal culinary training or NVQ/SVQ equivalent preferred.
Good knowledge of traditional British ingredients and preparation methods.
Strong leadership, time management, and communication skills.
Ability to work under pressure in a fast-paced environment.