Chef

Sussex Inns; Havant; On-site; GBP 26,000 - 38,000; Full time

Job summary

Sussex Inns is seeking a chef to lead kitchen operations and ensure high-quality, well-presented dishes while maintaining strict hygiene standards.

The role involves guiding the team, coordinating tasks, and participating in food preparation. You will manage stock, control costs, and uphold consistency during busy periods to deliver an exceptional dining experience.

Qualifications

• The role focuses on culinary skills and kitchen management.
• Strong emphasis on food safety and hygiene.

Responsibilities

• Day-to-day Kitchen Operations: coordinate tasks and maintain workflow while ensuring food quality and presentation.
• Train and manage staff to adhere to food safety standards and uphold consistency in prep.
• Participate in food preparation and cooking, mastering various techniques and garnishes.
• Assist inventory management: monitor stock, place orders, and rotate perishables to control costs.
• Uphold quality control and presentation, ensuring portion size and plating meet standards.
• Enforce hygiene and safety regulations; lead by example in cleanliness and sanitation.
• Handle pressure, multitask effectively, troubleshoot kitchen issues during busy periods.

Job description

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-day Kitchen 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.