Café Chef
| Posting date: | 01 August 2025 |
|---|---|
| Salary: | £24,000 to £28,000 per year |
| Additional salary information: | or £10 to £15 per hour, depending on experiance |
| Hours: | Full time |
| Closing date: | 31 August 2025 |
| Location: | Ipswich, Suffolk |
| Remote working: | On-site only |
| Company: | Monimar Cafe restaurant |
| Job type: | Permanent |
| Job reference: | Chef |
Summary
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