Chef needed at Carver Barracks Essex - Basic DBS is essential
Constellation
- Saffron Walden, Essex
- Permanent
- Full-time
- Menu Development: Collaborate with the kitchen team to create diverse and enticing menus that align with our culinary concept and meet customer preferences.
- Food Preparation: Lead and supervise the preparation of food items according to standardized recipes, ensuring consistency and quality.
- Cooking: Demonstrate expertise in various cooking techniques and methods to produce delicious and visually appealing dishes.
- Quality Control: Maintain high standards of food quality and presentation, conducting regular tastings and inspections to ensure consistency.
- Kitchen Management: Manage food inventory, ordering supplies as needed, and maintaining proper stock levels to minimize waste.
- Staff Training: Train and mentor kitchen staff, providing guidance on culinary techniques, safety procedures, and sanitation standards.
- Health and Safety: Ensure compliance with health and safety regulations, including food handling, sanitation, and cleanliness standards.
- Cost Control: Monitor food costs and implement cost-saving measures without compromising quality or guest satisfaction.
- Customer Satisfaction: Interact with guests to understand their preferences and feedback, striving to exceed their expectations in food quality and service.
- Collaboration: Work closely with other departments, such as front-of-house staff and management, to ensure seamless coordination and communication.
- Proven experience working as a Chef or Sous Chef in a high-volume restaurant or hotel.
- Strong leadership and communication skills, with the ability to motivate and inspire a team.
- Extensive knowledge of culinary techniques, ingredients, and flavors.
- Attention to detail and a passion for excellence in food quality and presentation.
- Ability to work efficiently in a fast-paced environment and adapt to changing priorities.
- Knowledge of food safety and sanitation regulations.
- Creativity and innovation in menu development and recipe creation.
- Flexibility to work evenings, weekends, and holidays as required.
- Positive attitude, professionalism, and dedication to providing exceptional hospitality.