Chef / Sous Chef - UK Sponsorship Available

Purpose of job: We are looking for professional chefs to prepare delicious meals to very high standards in a fast paced environment. To manage a small brigade of chefs whilst maintaining exceptional standards and adhere to good Health & Safety and Food Safety practices.

Responsible for: Full management of the Kitchen operations with the Head Chef/Kitchen Manager.

MAIN AREAS OF RESPONSIBILITY

DELIVER OUSTANDING PRODUCT AND SERVICE QUALITY

• Be able to prepare all food items required for service to the correct specification, quality and presentation consistently, every time.
• Have a complete knowledge of all recipe specifications and preparation/cooking procedures with regards to specified sections.
• Adhere to all recipe specifications at all times, including those for customers with allergies and gluten free requirements.
• Produce food items within the required service time.
• Have full knowledge of new products and specials.
• Follow communication from Executive Chef/Manager on Duty to ensure all catering, hot and cold counter dishes are prepared appropriately.
• Actively minimize spoilage and wastage, ensuring the freshness and suitability of all products used by the section through proper storage.
• Exercise accurate portion control.
• Be able to set up the sections efficiently and completely, as required.
• Keep section and refrigerators clean at all times in accordance with the cleaning schedule and any reasonable management request.
• Empty trash bins when required, ensuring appropriate health, safety and hygiene practices are followed.

HEALTH AND SAFETY

• Keep the kitchen sections clean, safe, and hygienic at all times.
• Follow correct practices with dangerous machinery, as appropriate for the section.
• Report any malfunctioning or unsafe equipment immediately to a Manager.
• Comply with all Company procedures, particularly food hygiene, health and safety and licensing legislation.
• Restock using FIFO (First In First Out) and follow Afrikana`s standards with regards to product placement in the fridges/walk in.
• Be familiar with appropriate Department of Health requirements.
• To work in a safe manner at all times.
• If requested, complete due diligence diary entries.

FINANCE AND ADMINISTAION

• Ensure sufficient food pars, minimizing spoilage and recording all wastage.
• Establish a practical, methodical, and effective approach when customer orders come through the iiKO system.
• Check deliveries by suppliersand reject any unacceptable items.
• Follow the opening, closing and handover checklists to support continuity in the Restaurant.
• Deliver food costs

HUMAN RESOURCES AND TRAINING

• To proactively attend relevant training courses, be responsive to all training provided and implement learnings in the Restaurant.
• Act as a role model to all new employees, by showing a positive approach to teamwork through excellent team support and communication.
• Support the training of new trainees.
• Attend department and restaurant meetings when required.
• Have a positive approach to communication with all departments.

GENERAL

• Take ownership for all tasks, duties and responsibilities assigned to you, ensuring they are successfully completed, in a timely manner, to the required standard.
• To always be positive and take a hands on, proactive approach to the job role.
• Communicate with any customers and the team in a friendly, courteous, and professional manner at all times.
• Communicate any potential problems to the Executive Chef or Sous Chef.
• Ensure you are always acting as a team player, seeking out opportunities to support your colleagues and maintain standards in the Restaurant.
• Maintain cleanlinessof the kitchenat all times.
• Adhere to all company rules and regulations and procedures.
• Actively comply with all reasonable requests or communications from a Manager on Duty.

PERSON SPECIFICATION

Required:

• Have an enthusiastic demeanor.
• Have attention to detail and a focus on quality.
• Show willingness to follow recipes to specification.
• Possess a positive, can do and open attitude.
• Work in a professional yet friendly manner.
• Have appropriate communication skills and be able to liaise with the team.
• Be a hardworking team player.
• Demonstrate the ability to learn and adapt.
• Be clean, hygienic, and well presented.

Job Type: Full-time

Pay: £30,000.00-£35,000.00 per year

Benefits:

• Discounted or free food
• Store discount

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Holidays
• Monday to Friday
• Weekend availability

Supplemental pay types:

• Bonus scheme
• Tips

Application question(s):

• Are you able to travel home safely at 12-1am after the restaurant closes?

Experience:

• Sous Chef / Head Chef: 3 years (preferred)

Work Location: In person