Calling all Sous Chefs.. Are you able to assist the executive chef and be second in command? Can you:
- Run the kitchen when the head chef is away
- Ensure your brigade has high culinary standards
- Manage food purchasing and storage
- Maintain a safe and hygienic kitchen environment
- Help create new recipes and write menus
Calling all Chef de Partie – Have you got experience running sections of a kitchen? Can you:
- Prepare, cook and present dishes within your speciality
- Manage and train any demi-chef de parties or commis working with you
- Help the sous chef and head chef to develop new dishes and menus
- Ensure you and your team have high standards of food hygiene and follow the rules of health and safety
- Monitor portion and waste control to maintain profit margins
Calling all Kitchen Assistants – Have you got experience in completing simple preparation tasks. Can you:
- Ensure the food preparation areas are clean and hygienic
- Sort, store and distribute ingredients
- Wash, peel, chop, cut and cook foodstuffs and helping to prepare salads and desserts
- Dispose of rubbish
- Organise linen laundry
- Clean the food preparation equipment, floors and other kitchen tools or areas
Calling all Kitchen Porters – Can you:
- Ensure basic cleaning jobs are carried out as quickly as possible.
- Collect and wash up pots and pans.
- Clean food preparation areas and equipment, in addition to crockery and cutlery.
- Unload food and equipment deliveries.
- Keep the storeroom organised.
- Keep work surfaces, walls and floors clean and sanitised.
Calling all Hospitality staff and waiting staff … Can you:
- Meet and greet customers in a friendly manner
- Be confident and capable to serve plates and ensure that customers are well looked after
- Be attentive towards the customer and colleagues
- Be prepared to work the bar if needed and experienced
If you can do any of the above….please get in touch with Sandra Wilson email@example.com or call 01483 765544.
Salary: £8 - 15 per hour + .
Contact: Sandra Wilson
Telephone: 01483 765 544