Chef/Cook

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Job description

CHEF/COOK

13.50 - 15 per hour DOE

HULL AREA

CASUAL BASIS

We are hiring on behalf of one of our high established clients for the role of Chef to cover Holidays and sicknees this could lead to a full time role as they are potentially looking to fill this on a permanent basis.

Main Duties Include:

Menu Planning and Development:

• Develop innovative and appealing menus that align with the restaurant's concept, target audience, and seasonal availability of ingredients.
• Create new recipes and refine existing ones to continuously elevate the dining experience.
• Collaborate with management to incorporate customer feedback and industry trends into menu offerings.
• Banqueting for special events, social and corporate events.

Kitchen Operations Management:

• Oversee all kitchen operations, ensuring smooth work-flow and efficient utilisation of resources.
• Maintain high standards of food quality, presentation, and consistency.
• Monitor kitchen equipment to ensure proper functioning and coordinate with maintenance staff for repairs and servicing.

Food Preparation and Cooking:

• Direct and participate in food preparation activities, including but not limited to chopping, sauteing, grilling, baking, and plating.
• Ensure adherence to standardised recipes, portion sizes, and quality standards.
• Demonstrate expertise in various cooking techniques and cuisines.

Inventory and Cost Control:

• Manage inventory levels of food and kitchen supplies to minimize waste and ensure freshness.
• Conduct regular inventory audits and place orders as needed to maintain adequate stock levels.
• Implement cost-control measures to optimize food costs and maximize profitability.

Safety and Sanitation Compliance:

• Enforce strict adherence to food safety and sanitation standards, including HACCP guidelines.
• Conduct regular inspections of the kitchen area to identify and address any potential hazards or cleanliness issues.
• Train kitchen staff on proper food handling, hygiene practices, and safety protocols.

Qualifications:

• Proven experience as a Chef in a banqueting and restaurant environment.
• Culinary degree or equivalent certification from a recognised culinary institution.
• Strong leadership skills with the ability to motivate other team members.
• Exceptional culinary creativity and proficiency in a variety of cooking techniques and cuisines.
• Thorough knowledge of food safety regulations and best practices.
• Excellent organisational and time-management abilities.
• Effective communication and interpersonal skills.
• Flexibility to work evenings, weekends, and holidays as required.

If this sounds like the role you're looking for, please call Matt Vodden at Prestige Recruitment Specialists for more information on (phone number removed). Alternatively, send your CV with covering letter to (url removed)

Prestige Recruitment Specialists Limited is an award-winning independent recruitment agency that has been firmly established for 30 years throughout the UK.

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