Chef

THE STAR; Godalming; On-site; GBP 28,000 - 34,000; Full time

Job summary

The Star in Godalming is seeking a hands-on chef to lead kitchen operations under the Head Chef. You will ensure quality food, maintain hygiene, and oversee daily prep and plating to meet the establishment’s standards.

You will train and supervise staff, manage inventory and food costs, and stay composed under pressure during busy services while upholding safety regulations and high presentation quality.

Experience in a busy kitchen is essential.

Qualifications

• Experience in food preparation and food hygiene essential.
• Ability to train and manage kitchen staff to maintain safety standards.
• Capable of handling busy periods while maintaining quality and costs.

Responsibilities

• Day-to-day kitchen operations and staff coordination to ensure smooth workflow.
• Train and manage staff to maintain food safety and consistency.
• Prepare, cook and present complex dishes with attention to plating.
• Monitor stock, orders, storage and waste to control costs.
• Ensure dishes meet quality standards and presentation.
• Maintain strict hygiene and safety compliance in the kitchen.
• Work under pressure, multitask and resolve issues quickly.

Skills

Food preparation

Food hygiene

Leadership

Cost control

Plating / presentation

Job description

PURPOSE OF JOB:

As a chef in the kitchen, you will report to the Head Chef, and the Sous Chef when the Head Chef is not present. 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 maintanied.

RESPONSIBILITIES

• Day-to-dayKitchen Operations: The chef follows the day-to-day operations in the kitchen. This includes coordinating and delegating tasks to the kitchen staff, 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: Competitive salary