Chef

The Horton Inn; Wimborne Minster; On-site; GBP 26,000 - 36,000; Full time

Job summary

The Horton Inn in Wimborne Minster is seeking a dedicated chef to join the kitchen team. You will report to the Head Chef and Sous Chef, ensuring quality meals while upholding hygiene standards.

You will lead day-to-day kitchen operations, train staff, and manage food preparation, inventory, and presentation to maintain exceptional dining experiences. Ideal candidates are skilled in diverse culinary techniques, can work under pressure, and contribute to cost control and waste reduction while

Responsibilities

• Day-to-day Kitchen Operations: coordinate tasks, ensure smooth workflow, maintain high standards of quality, taste and presentation.
• Training and Managing Staff: guide, instruct and support team to follow food safety and hygiene standards and stay consistent in preparation.
• Food Preparation and Cooking: participate in preparation and cooking; master techniques; ensure dishes meet standards and are cooked to perfection.
• Inventory Management: monitor stock, order ingredients, store and rotate perishables, help control food costs and minimize waste.
• Quality Control and Presentation: ensure dishes meet standards and are visually appealing, manage portion sizes and plating.
• Maintaining Hygiene and Safety Standards: enforce hygiene regulations and kitchen cleanliness; lead by example.
• Handling Pressure and Problem Solving: work well under pressure, multitask, troubleshoot issues and keep operations smooth during busy periods.

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