Roaming Chef

The Horton Inn; Wimborne Minster; On-site; GBP 25,000 - 36,000; Full time

Job summary

The Horton Inn in Wimborne Minster is seeking an experienced chef to lead the kitchen, ensuring quality, hygiene, and efficient operations. You will oversee cooking, food preparation, and team guidance to deliver exceptional dishes in a busy inn environment.

Applicants should be skilled in various culinary techniques, capable of managing inventory, and maintaining strict cleanliness standards to meet regulatory requirements.

Qualifications

• Experience in maintaining high standards of hygiene and sanitation.
• Ability to lead a kitchen team and delegate tasks.
• Proficiency in preparing diverse dishes with high quality and presentation.

Responsibilities

• Coordinate and lead daily kitchen tasks to ensure smooth workflow and high food quality.
• Provide guidance and oversight to kitchen team to maintain hygiene and consistent prep.
• Prepare complex dishes, sauces, and garnishes; ensure dishes meet standards.
• Monitor stock, order ingredients, and manage storage to minimize waste.
• Ensure dishes meet quality and plating standards.
• Enforce food safety, sanitation and kitchen cleanliness.
• Work under pressure, multitask and resolve issues quickly.

Skills

Food safety

Hygiene

Leadership

Cooking techniques

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