Relief Chef

Platinum-Recruitment; Raydon; On-site; GBP 26,000 - 28,000; Full time

Benefits offered by this job

Flights Reimbursed

Free onsite accommodation

Meals on Duty

Referral Scheme

Job summary

Platinum Recruitment is partnering with a well-established beach side restaurant in the Channel Islands to recruit an experienced Relief Chef de Partie or Sous Chef to join their kitchen team in Jersey. On-site accommodation is provided, plus meals on duty.

You will help run the function kitchen, mentor junior staff, manage stock, ensure FIFO, and uphold high standards of food preparation and presentation in collaboration with the head chef.

Qualifications

• Experience in a busy kitchen environment.
• Ability to guide junior kitchen staff and maintain kitchen standards.
• Good understanding of food safety and FIFO practices.

Responsibilities

• Help run the function kitchen.
• Guide junior kitchen staff in line cooking, prep and plating.
• Oversee kitchen stock and ingredients and ensure first-in, first-out rotation.
• Manage ordering, records, waste reduction and budgeting with existing systems.
• Supervise food preparation and presentation to meet restaurant standards.
• Work with head chef to maintain kitchen organisation, menus and training.
• Ensure storage units meet standards and are well managed.

Skills

Relief Chef

Line cooking

Food preparation

Dish plating

Stock control

Waste reduction

Budgeting

Team leadership

Job description

Salary: GBP19 - GBP20 per hour

Role: ReliefChef

Location : Jersey
Salary: £20.00 per hour

Platinum Recruitment is proud to be partnering with a well-establishedbeach side restaurant in the Channel Islandswho have an exciting opportunity for an experiencedRelief Chef de Partieor Sous Chef to join their team in the kitchen.

What's in it for you?

• Flights Reimbursed
• Free onsite accommodation
• Meals on Duty
• Referral Scheme up to £250 via Platinum Recruitment

What's involved?

• Helping run the function kitchen
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
• Oversees and organiseskitchen stock and ingredients.
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organisedfor quality assurance.
• Keeps cooking stations stocked, especially before & during prime operation hours.
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality and restaurant standards.
• Works with head chef to maintain kitchen organisation, staff ability, menu, and training opportunities.
• Verifies that food storage units all meet standards & consistently well-managed.

Sound like the role for you?