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Chef
4 months ago
My client is an independent Bar and Restaurant with a reputation for exceptional food and service. They specialise in mouth-watering, small plate / tapas style dishes. Ideally situated at the heart of a thriving community, with the added benefit of being located on a scenic canal path and right next to the village train station, customers travel from far and wide. Renovated in 2021 the kitchen and restaurant are small but perfectly formed, catering for 16 to 18 covers at full capacity. They also serve bar food and host the occasional private party.
What you bring:
You’re talented, energetic, ambitious and creative, keen to make a name for yourself in the industry. Delivering exceptional food & service will be your passion and motivation. You'll be the only Chef in the kitchen so you'll need an organised, calm and have a professional approach.
About the role:
- Menu Development and Innovation - stay updated on culinary trends and incorporate new ideas into menus.
- Menu Planning and Execution - create and plan menus in accordance with the style of the Restaurant. Taking full responsibility for food preparation and presentation to ensure high-quality dishes, monitoring wastage and portion control.
- Budget and Financial Management - develop and manage kitchen budgets, responsible for financial performance. Implementing any cost savings required without impacting delivery of excellence.
- Inventory and Cost Control - monitor and manage stock levels, with a sensible approach to ordering supplies, incorporating supplier promotions and discounts in to planning.
- Customer Relations - Interact with customers, maintain open channels of communication to address any concerns or requirements. Consistently seek feedback.
- Health and Safety Compliance – Maintain the highest Food Hygiene standards. Adhere to health and safety regulations and food safety protocols/policies.
- Compliance and Documentation - Maintain accurate records of inventory, orders, and food preparation processes and ensure compliance with all regulatory requirements.
Working hours:
The Restaurant is open for lunch and dinner Wednesday to Sunday. Wednesday to Saturday lunch is served 12 until 14:00 and Dinner from 16:00 to 20:00. Sundays, 2 sittings. 13:00 and 15:00
It's anticipated you'll be in from 9:00/10:00 for prep. Clean down and close by 21:30. This is flexible and depends on how busy the restaurant is and how organised you've been with planning and prep etc.
What you can expect:
A hardworking, supportive team.
A warm welcoming community.
A great place to work.
Your success, is their success.
