The chef will be tasked with designing innovative recipes and developing new food product lines. This includes sourcing ingredients, crafting dishes, and introducing products that align with the restaurant’s vision, core values, and strategic goals. The role requires maintaining exceptional food quality standards, overseeing the preparation and presentation of meals, managing inventory and supplies for newly created dishes or menus, ensuring compliance with food safety regulations, and keeping the kitchen safe and hygienic.
Key Responsibilities:
1. Identifying Opportunities:
o Perform in-depth research to explore innovative food concepts.
o Source premium ingredients, cutting-edge equipment, new technologies, and skilled personnel to support product development.
2. Planning and Development:
o Create food concepts that meet organizational requirements and communicate plans effectively to team members.
o Uphold exceptional hygiene standards for staff, food, and kitchen operations.
o Follow established procedures, specifications, and recipes to ensure consistency.
3. Menu Development and Food Preparation:
o Design menus, prepare, season, and cook dishes, or oversee their preparation.
o Monitor the final presentation of meals to ensure they meet quality benchmarks.
o Ensure portions align with budget and cost controls.
o Adapt dishes for special events or specific customer requirements.
4. Operational Oversight:
o Maintain production schedules and ensure all legislative and quality standards are met.
o Use specialized kitchen equipment to consistently produce high-quality meals.
o Communicate effectively with team members, management, and customers.
o Participate in training and development to refine skills and expertise.
5. Procurement and Quality Assurance:
o Place purchase requests for necessary ingredients and equipment.
o Inspect food supplies and packaging materials for quality assurance.
o Select the best ingredients to enhance flavours, focusing on Pakistani, Mediterranean, and Afghan cuisines.
o Manage inventory to ensure sufficient stock without excess.
6. Customer Interaction and Issue Management:
o Prepare customer orders and deliveries promptly.
o Address customer feedback and resolve complaints regarding food quality and taste.
7. Team Leadership:
o Lead, guide, and supervise kitchen staff.
o Oversee the operations of the entire kitchen or specific sections.
o Maintain cleanliness, organization, and smooth workflow in all kitchen areas.
Overall Responsibilities:
* Prepare, assemble, cook, and present food that meets customer expectations while adhering to organizational standards.
* Operate kitchen tools and equipment effectively to deliver consistent results.
* Take ownership of maintaining a clean, organized, and efficient workspace.
Experience: Required
Employment: Full-time
Schedule: Monday-Friday
Salary: £39,000 – £40,000 yearly
Benefits: N/A
Starting time: Immediate start!
About HCI FOOD LTD:
Restaurant
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