Chef

The William Hardwicke; Bognor Regis; On-site; GBP 40,000 - 60,000; Full time

Job summary

A vibrant dining establishment in Bognor Regis is seeking a skilled Chef to join their lively team. The ideal candidate will ensure high-quality food preparation and presentation while managing kitchen operations and staff. Responsibilities include training, inventory management, and maintaining hygiene standards. This role demands creativity in cooking and the ability to thrive under pressure. Compensation details will be discussed during the interview.

Qualifications

• Ability to maintain high standards of food quality, taste, and presentation.
• Experience in managing kitchen operations and training staff.
• Strong skills in food preparation and culinary techniques.

Responsibilities

• Ensure smooth workflow in the kitchen and uphold food quality standards.
• Guide and support team members in food safety practices.
• Participate in food preparation and cooking of dishes.
• Assist in inventory management and control food costs.
• Enforce hygiene standards and lead by example.
• Handle kitchen pressure and troubleshoot issues.

Skills

Food preparation and cooking

Food hygiene

Staff training and management

Inventory management

Quality control and presentation

Problem solving under pressure

Job description

Purpose of Job

The William Hardwicke is on the lookout for a skilled and motivated Chef to join our lively, fast‑paced team. If you love great food, enjoy busy service, and can deliver consistent quality across a varied menu, this could be the perfect role for you.

The chef is responsible for ensuring quality food is served, while also maintaining high levels of cleanliness and hygiene. Food preparation and food hygiene is an essential skill that must be maintained.

Responsibilities

• Day‑to‑day Kitchen Operations: The chef follows the day‑to‑day operations in the kitchen. This includes ensuring smooth workflow and maintaining high standards of food quality, taste, and presentation.
• Training and Managing Staff: The chef will provide guidance, instructions, and support to the team members, ensuring that they adhere to food safety and hygiene standards, and maintain consistency in food preparation.
• Food Preparation and Cooking: The chef actively participates in food preparation and cooking. They are skilled in various culinary techniques and are responsible for preparing complex dishes, sauces, and garnishes. The chef ensures that all dishes leaving the kitchen are cooked to perfection and meet the establishment's standards.
• Inventory Management: The chef assists in inventory management, including monitoring stock levels, ordering ingredients, and ensuring proper storage and rotation of perishable items. They help in controlling food costs and minimizing waste.
• Quality Control and Presentation: The chef ensures that all dishes meet quality standards and are visually appealing. They pay attention to details such as portion sizes, plating techniques, and food presentation to maintain consistency and enhance the dining experience.
• Maintaining Hygiene and Safety Standards: The chef enforces strict adherence to food safety regulations, sanitation guidelines, and kitchen cleanliness. They lead by example and ensure that all staff members follow proper hygiene practices.
• Handling Pressure and Problem Solving: The chef thrives in high‑pressure environments and is adept at multitasking. They troubleshoot any kitchen issues, resolve conflicts, and make quick decisions to maintain smooth operations during busy periods.

Compensation: To be discussed