Job Description

An all-rounder chef is responsible for a wide range of culinary tasks, including menu planning, food preparation and cooking, kitchen supervision, staff training, inventory management, and ensuring food quality and hygiene standards are met. This versatile role requires a broad range of cooking skills across different cuisines and the ability to manage the kitchen efficiently. Key Responsibilities:

Menu Development:

Assist in planning menus, designing new dishes, and creating daily specials.

Food Preparation & Cooking:

Prepare and cook a variety of dishes, from appetizers to main courses and desserts.

Kitchen Management:

Set up the kitchen with equipment, gather ingredients, and ensure efficient workflow.

Supervision & Leadership:

Guide and train kitchen staff, delegate tasks, and manage performance.

Quality Control:

Ensure food quality, taste, and presentation meet standards.

Hygiene & Safety:

Enforce sanitation regulations and health codes within the kitchen.

Inventory & Stocking:

Monitor food supplies, place orders, and manage stock levels to prevent shortages.

Staff Coordination:

Inform wait staff about specials and coordinate with the front-of-house team.

Problem-Solving:

Address any issues that arise in the kitchen and find resourceful solutions.
Job Types: Full-time, Permanent

Pay: From ?20,000.00 per month

Benefits:

Food provided Health insurance
Work Location: In person