Job Description

Key Responsibilities:

1. Station Management: Oversee a designated section of the kitchen, such as; grill, larder, pass and manage the preparation, cooking, and plating of dishes within that area.

2. Food Preparation: Prepare ingredients and follow recipes or instructions for cooking.

3. Cooking: Cook dishes to order while ensuring consistency in quality, presentation, and taste.

4. Quality Control: Monitor the quality of food being produced to ensure it meets the restaurant’s standards and specifications.

5. Team Coordination: Work closely with other chefs, kitchen and FOH staff to ensure smooth operation during service.

6. Cleaning and Hygiene: Maintain cleanliness and adhere to food safety and hygiene regulations. Ensure workstations are organised and safe.

7. Inventory Management: Assist in managing inventory for the assigned station, ensuring that ingredients are stocked and within date.

9. Time Management: Effectively manage time to meet the pace of service and ensure all orders are completed promptly.

Working Conditions:

Shift work, including weekends.
48 hours a week, £35 - £38,000 (depending on experience) per annum
28 days holiday per annum

What can we offer you?

No evening shifts!
A role in a forward thinking, innovative restaurant; renowned for its quality and individuality within the sector.
Scope for career development, by way of three monthly appraisals to monitor your progress; with a keen interest in broadening your skill level.

Job Requirements

Proven experience in a similar role, typically 2-3 years in a professional kitchen.
Strong understanding of food safety and kitchen hygiene.
Ability to work under pressure in a fast-paced environment.
Strong communication skills and the ability to work in a team.
A genuine interest and passion in seasonal ingredients, which inspires you to always push the envelope when it comes to assisting with menu development.