Chef

The Globe in Alresford; New Alresford; On-site; GBP 25,000 - 35,000; Full time

Job summary

Harri in the United Kingdom is seeking an experienced chef to join our kitchen team. You will report to the Head Chef and the Sous Chef when the Head Chef is not present, ensuring quality food, consistent presentation and adherence to high hygiene standards.

Daily duties include coordinating kitchen operations, training staff, cooking complex dishes, managing stock, reducing waste, and maintaining strict sanitation.

Qualifications

• Experience in a professional kitchen.
• Knowledge of food safety and hygiene practices.
• Ability to lead and train a team.

Responsibilities

• Day-to-day Kitchen Operations: coordinate tasks, maintain workflow, uphold food quality and presentation.
• Training and Managing Staff: guide team, ensure adherence to safety standards, ensure consistency in prep.
• Food Preparation and Cooking: prepare complex dishes, sauces, and garnishes to high standards.
• Inventory Management: monitor stock, order ingredients, rotate perishable items, control costs.

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