Chef

Cove; Worthing; On-site; GBP 26,000 - 36,000; Full time

Job summary

Cove is seeking an experienced chef in Worthing to lead daily kitchen operations and uphold the highest standards of quality and hygiene. You will report to the Head Chef and oversee the Sous Chef in their absence.

You'll manage food preparation, plating, inventory, and staff training to ensure consistent, restaurant-quality dishes. This role requires calm under pressure, strong organizational skills, and a commitment to safety and cleanliness.

Qualifications

• Experience as a chef in a busy kitchen.
• Proven food safety and hygiene practices.
• Ability to manage a team and delegate tasks.
• Strong cooking techniques and plating skills.

Responsibilities

• Day-to-day Kitchen Operations: coordinate tasks and maintain high standards in quality, taste, and presentation.
• Training and Managing Staff: guide team to meet safety and hygiene standards.
• Food Preparation and Cooking: prepare complex dishes and garnish with care.
• Inventory Management: monitor stock, order ingredients, and rotate perishable items.
• Quality Control and Presentation: ensure dishes meet standards and visual appeal.
• Maintaining Hygiene and Safety Standards: enforce sanitation and cleanliness.
• Handling Pressure and Problem Solving: multitask and resolve kitchen issues during peak times.

Skills

Food safety & hygiene

Knife skills

Cooking techniques

Team 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.