Chef

The Calleva Arms; Reading; On-site; GBP 25,000 - 35,000; Full time

Benefits offered by this job

Competitive salary

Job summary

The Calleva Arms in Reading is seeking a proactive chef to lead daily kitchen operations, maintain high standards of food quality, and ensure strict hygiene.

Reporting to Head Chef and Sous Chef, you will train staff, manage inventory, control costs, and handle high-pressure service while delivering consistently plated dishes.

Qualifications

• Must maintain high standards of food safety and hygiene.
• Experience with diverse culinary techniques and dish preparation.
• Ability to train and guide kitchen staff to ensure consistency.

Responsibilities

• Oversee day-to-day kitchen operations and delegate tasks to staff.
• Train and manage kitchen team, ensuring food safety standards.
• Participate in food preparation and cooking, ensuring quality and presentation.
• Assist in inventory management, monitor stock, and minimise waste.
• Ensure quality control and attractive plating for all dishes.
• Maintain hygiene and safety standards across the kitchen.

Skills

Food safety

Hygiene

Culinary techniques

Food preparation

Quality control

Staff training

Leadership

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