Cook

careers.ky; Morpeth; On-site; GBP 19,000 - 27,000; Full time

Job summary

Blue Cilantro is seeking dedicated kitchen staff to join our team in delivering high-quality dishes. You will follow standard recipes and plating guidelines to ensure consistent food quality and presentation, while maintaining professional relationships with supervisors and colleagues.

Flexibility in working hours is required to meet restaurant needs. You must be able to stand in a kitchen environment for up to 10 hours and carry out duties assigned by Management, focusing on minimizing waste

Responsibilities

• Follow standard recipes and plating guidelines.
• Maintain professional and respectful working relationships with supervisors, managers, and fellow team members.
• Demonstrate flexibility in working hours based on the operational needs of the restaurant.
• Be able to stand and work in a kitchen environment for up to 10 hours.
• Carry out all duties and responsibilities assigned by Management.
• Assist in achieving kitchen food cost targets while minimizing food waste.
• Promote energy conservation through mindful and efficient work practices.
• Deliver the “Blue Cilantro Experience” by preparing and serving menu items to the highest standards.
• Support the team wherever necessary to fulfill special guest requests and exceed expectations.
• Monitor kitchen equipment and maintenance issues, reporting any defects promptly to the Sous Chef or Chef de Partie.

Job description

• Follow standard recipes and plating guidelines to ensure consistency in food quality and presentation.
• Maintain professional and respectful working relationships with supervisors, managers, and fellow team members.
• Demonstrate flexibility in working hours based on the operational needs of the restaurant.
• Be able to stand and work in a kitchen environment for up to 10 hours.
• Carry out all duties and responsibilities assigned by Management.
• Assist in achieving kitchen food cost targets while minimizing food waste.
• Promote energy conservation through mindful and efficient work practices.
• Deliver the “Blue Cilantro Experience” by preparing and serving menu items to the highest standards.
• Support the team wherever necessary to fulfill special guest requests and exceed expectations.
• Monitor kitchen equipment and maintenance issues, reporting any defects promptly to the Sous Chef or Chef de Partie.
• Report for duty on time, in the correct uniform, and at the assigned outlet.
• Set up workstations with the required mise en place, tools, equipment, and supplies according to established standards.
• Inspect the cleanliness and functionality of all tools, equipment, and supplies to ensure compliance with standards.
• Review daily production schedules and par stock levels.
• Prioritize tasks and production requirements for the day.
• Notify the Sous Chef or Chef de Partie of any supplies that need to be requisitioned.
• Retrieve supplies from storage areas and stock them in designated locations.
• Report any food shortages before stock is depleted.
• Inform the Sous Chef or Chef de Partie of excess food items that may be used for specials or in other kitchen areas.
• Return all food items to their proper storage locations.
• Ensure proper stock rotation of all returned products.
• Properly wrap, cover, label, and date all stored items.
• Maintain cleanliness and organization of all storage areas.
• Clean, sanitize, and maintain all food preparation areas, shelves, and refrigeration units.
• Return all cleaned utensils and equipment to their designated storage areas.
• Switch off equipment not required for the next shift.
• Restock any items depleted during the shift.

Job Description

• Follow standard recipes and plating guidelines to ensure consistency in food quality and presentation.
• Maintain professional and respectful working relationships with supervisors, managers, and fellow team members.
• Demonstrate flexibility in working hours based on the operational needs of the restaurant.
• Be able to stand and work in a kitchen environment for up to 10 hours.
• Carry out all duties and responsibilities assigned by Management.
• Assist in achieving kitchen food cost targets while minimizing food waste.
• Promote energy conservation through mindful and efficient work practices.
• Deliver the “Blue Cilantro Experience” by preparing and serving menu items to the highest standards.
• Support the team wherever necessary to fulfill special guest requests and exceed expectations.
• Monitor kitchen equipment and maintenance issues, reporting any defects promptly to the Sous Chef or Chef de Partie.
• Report for duty on time, in the correct uniform, and at the assigned outlet.
• Set up workstations with the required mise en place, tools, equipment, and supplies according to established standards.
• Inspect the cleanliness and functionality of all tools, equipment, and supplies to ensure compliance with standards.
• Review daily production schedules and par stock levels.
• Prioritize tasks and production requirements for the day.
• Notify the Sous Chef or Chef de Partie of any supplies that need to be requisitioned.
• Retrieve supplies from storage areas and stock them in designated locations.
• Report any food shortages before stock is depleted.
• Inform the Sous Chef or Chef de Partie of excess food items that may be used for specials or in other kitchen areas.
• Return all food items to their proper storage locations.
• Ensure proper stock rotation of all returned products.
• Properly wrap, cover, label, and date all stored items.
• Maintain cleanliness and organization of all storage areas.
• Clean, sanitize, and maintain all food preparation areas, shelves, and refrigeration units.
• Return all cleaned utensils and equipment to their designated storage areas.
• Switch off equipment not required for the next shift.
• Restock any items depleted during the shift.

Complete opening duties

• Set up workstations with the required mise en place, tools, equipment, and supplies according to established standards.
• Inspect the cleanliness and functionality of all tools, equipment, and supplies to ensure compliance with standards.
• Review daily production schedules and par stock levels.
• Prioritize tasks and production requirements for the day.
• Notify the Sous Chef or Chef de Partie of any supplies that need to be requisitioned.
• Retrieve supplies from storage areas and stock them in designated locations.
• Report any food shortages before stock is depleted.
• Inform the Sous Chef or Chef de Partie of excess food items that may be used for specials or in other kitchen areas.
• Return all food items to their proper storage locations.
• Ensure proper stock rotation of all returned products.
• Properly wrap, cover, label, and date all stored items.
• Maintain cleanliness and organization of all storage areas.
• Clean, sanitize, and maintain all food preparation areas, shelves, and refrigeration units.
• Return all cleaned utensils and equipment to their designated storage areas.
• Switch off equipment not required for the next shift.
• Restock any items depleted during the shift.

Closing Duties & Responsibilities

• Break down and clean workstations according to departmental standards.
• Perform additional tasks or special projects as assigned by Management.
• Handle guest comments and complaints professionally, taking immediate corrective action to ensure guest satisfaction.
• Accommodate and respect guest preferences and requests communicated by service staff.
• Prepare and present all food items in a timely manner for meal service.
• Communicate guest feedback, both positive and negative, to the Executive Chef and take appropriate action when necessary.
• Maintain high standards of kitchen cleanliness and hygiene in compliance with HACCP procedures and Hygiene Officer guidelines.
• Continuously disinfect and sanitize cutting boards, worktables, and food preparation surfaces throughout the shift.
• Operate all kitchen equipment safely and correctly.
• Report all accidents or incidents immediately, regardless of severity.
• Respond appropriately to all restaurant emergencies and safety situations.

Only qualified persons will be interviewed.