Chef

About the role

A Chef is responsible for managing food preparation, maintaining kitchen operations, and ensuring that all dishes are prepared to a high standard.

Key responsibilities

• Planning, preparing, and cooking a variety of dishes according to the menu and recipes

• Ensuring all food is prepared with good quality, freshness, taste, and presentation

• Managing daily kitchen operations and coordinating with other kitchen staff

• Supervising and training junior chefs, cooks, kitchen assistants, and other kitchen staff

• Preparing ingredients, including cutting, chopping, marinating, portioning, and measuring

• Monitoring food quality and ensuring consistency in taste, portion size, and presentation

• Maintaining high standards of food hygiene, cleanliness, and workplace safety

• Ensuring compliance with food safety and health regulations.

• Managing food stock, checking inventory, and ordering ingredients and supplies when required.

• Monitoring food storage and ensuring ingredients are stored at appropriate temperatures and conditions.

• Minimising food wastage and controlling food costs through effective portion and stock management.

• Developing or assisting with menu planning and introducing new dishes where required.

• Coordinating with restaurant managers and service staff to ensure smooth and timely food service.

• Checking kitchen equipment and reporting any maintenance or safety issues.

• Maintaining cleanliness and organisation of kitchen areas, utensils, and equipment.

• Handling multiple food orders efficiently during busy service periods.

• Ensuring customer dietary requirements and special food requests are properly addressed.

• Maintaining records relating to stock, food preparation, wastage, and kitchen operations where required.