Roaming Chef

Sussex Inns; Wimborne Minster; On-site; GBP 28,000 - 34,000; Full time

Job summary

Sussex Inns in Wimborne Minster is seeking an experienced chef to join the kitchen team. You will report to the Head Chef and oversee quality food, cleanliness, and safety.

You will lead day-to-day kitchen operations, train staff, participate in food preparation, manage inventory, and ensure consistent presentation across dishes. The role requires multitasking, resilience under busy periods, and adherence to high hygiene standards.

Qualifications

Responsibilities

• Day-to-day kitchen operations, coordinating tasks and maintaining quality, taste and presentation.
• Train and manage staff, ensuring food safety and hygiene standards and consistency.
• Prepare and cook dishes using various techniques to meet quality standards.
• Monitor stock, order ingredients, store items properly and minimize waste.
• Ensure dishes meet quality standards and are visually appealing.
• Enforce sanitation and kitchen cleanliness, modelling proper hygiene.
• Work under pressure, multitask, and resolve issues to maintain operations.

Job description

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-day Kitchen 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.