Café Chef
| Dyddiad hysbysebu: | 01 Awst 2025 |
|---|---|
| Cyflog: | £24,000 i £28,000 bob blwyddyn |
| Gwybodaeth ychwanegol am y cyflog: | or £10 to £15 per hour, depending on experiance |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 31 Awst 2025 |
| Lleoliad: | Ipswich, Suffolk |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Monimar Cafe restaurant |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | Chef |
Crynodeb
Key Responsibilities:
1.Menu Planning and Development: Creating new and innovative menu items, designing dishes based on seasonality and ingredient availability.
2.Food Preparation and Cooking: Preparing and cooking dishes to the highest standards, ensuring quality and presentation.
3.Staff Management: Supervising and leading kitchen staff, including training, scheduling, and performance management.
4.Food Safety and Hygiene: Ensuring all food safety and hygiene standards are met, including proper food storage and handling.
5.Inventory Management: Managing stock levels, ordering supplies, and controlling food costs.
6.Equipment Maintenance: Ensuring kitchen equipment is properly maintained and functioning correctly.
7.Cost Control: Monitoring food costs and wastage, contributing to the financial success of the kitchen.
8.Customer Satisfaction: Working to ensure that customers have a positive dining experience.
9.Menu Innovation: Continuously developing and innovating new dishes to enhance the menu.
Required Skills and Experience:
1.Culinary Expertise: In-depth knowledge of cooking techniques, food trends, and best practices.
2.Leadership and Management: Ability to motivate, train, and lead a team of kitchen staff.
3.Communication Skills: Excellent communication and interpersonal skills.
4.Organizational Skills: Ability to manage time, prioritize tasks, and maintain a clean and organized workspace.
5.Financial Acumen: Understanding of budgeting, inventory control, and cost management.
6.Food Safety Knowledge: Knowledge of food safety regulations and best practices.
7.Experience: Years of experience in a similar role, with increasing levels of responsibility
1.Menu Planning and Development: Creating new and innovative menu items, designing dishes based on seasonality and ingredient availability.
2.Food Preparation and Cooking: Preparing and cooking dishes to the highest standards, ensuring quality and presentation.
3.Staff Management: Supervising and leading kitchen staff, including training, scheduling, and performance management.
4.Food Safety and Hygiene: Ensuring all food safety and hygiene standards are met, including proper food storage and handling.
5.Inventory Management: Managing stock levels, ordering supplies, and controlling food costs.
6.Equipment Maintenance: Ensuring kitchen equipment is properly maintained and functioning correctly.
7.Cost Control: Monitoring food costs and wastage, contributing to the financial success of the kitchen.
8.Customer Satisfaction: Working to ensure that customers have a positive dining experience.
9.Menu Innovation: Continuously developing and innovating new dishes to enhance the menu.
Required Skills and Experience:
1.Culinary Expertise: In-depth knowledge of cooking techniques, food trends, and best practices.
2.Leadership and Management: Ability to motivate, train, and lead a team of kitchen staff.
3.Communication Skills: Excellent communication and interpersonal skills.
4.Organizational Skills: Ability to manage time, prioritize tasks, and maintain a clean and organized workspace.
5.Financial Acumen: Understanding of budgeting, inventory control, and cost management.
6.Food Safety Knowledge: Knowledge of food safety regulations and best practices.
7.Experience: Years of experience in a similar role, with increasing levels of responsibility