The Worker duties include:
1. Requisitions or purchases and examines foodstuffs from suppliers to ensure quality.
2. Plans menus, prepares, seasons and cooks foodstuffs or oversees their preparation and monitors the quality of finished dishes.
3. Supervises, organizes and instructs kitchen staff and manages the whole kitchen or an area of the kitchen.
4. Ensures relevant hygiene and health and safety standards are maintained within the kitchen.
5. Plans and coordinates kitchen work such as fetching, clearing and cleaning of equipment and utensils.
Additional Responsibilities:
1. Create and plan menus, considering factors such as seasonal availability, customer preferences, and cost constraints.
2. Develop and standardize recipes, ensuring consistency in flavor, portion size, and presentation.
3. Oversee the preparation and cooking of dishes, ensuring high-quality standards and adherence to recipes.
4. Source and select high-quality ingredients, including coordinating with suppliers and managing inventory.
5. Organize and supervise kitchen staff, assigning tasks, and managing workflow.
6. Maintain a clean and organized kitchen environment.
7. Train kitchen staff in food preparation techniques, safety protocols, and hygiene standards.
8. Provide ongoing supervision and support to kitchen team members.
9. Monitor the quality of food during preparation and service to ensure it meets established standards.
10. Enforce strict adherence to health and safety regulations in the kitchen.
11. Introduce new and innovative dishes to keep the menu fresh and exciting for customers.
12. Address and resolve kitchen-related issues promptly, including equipment malfunctions or staff conflicts.
13. Interact with customers when necessary, such as for special requests or feedback.
14. Schedule kitchen staff effectively to meet demand while controlling labor costs.
Key Skills:
1. Strong culinary skills, including proficiency in cooking techniques, food preparation, and presentation.
2. Ability to create and develop menus, considering factors such as seasonality, cost, and customer preferences.
3. Creative flair to innovate and bring unique and appealing dishes to the menu.
4. Efficient time management skills to handle the pressure of a busy kitchen and meet service deadlines.
5. Effective communication skills to coordinate with kitchen staff, servers, and management.
6. Ability to adapt to changing menus, ingredients, and kitchen environments.
7. Quick thinking and problem-solving skills to address challenges during service.
8. Meticulous attention to detail in food presentation, quality, and consistency.
9. Leadership skills to manage and motivate kitchen staff, including delegation and performance management.
10. Strong organizational skills to maintain a well-ordered and clean kitchen.
11. Understanding the importance of customer satisfaction and delivering high-quality dining experiences.
12. Genuine passion for food and a commitment to staying current with culinary trends.
13. Physical stamina to handle long hours on your feet and the demands of a busy kitchen.
Experience Required:
1. Relevant work experience in kitchens, progressing through different roles, demonstrates a practical understanding of culinary operations.
2. Specific experience in traditional Asian cuisine and fast food can be beneficial.
Desired Qualification:
1. A formal culinary qualification such as a diploma or degree from a recognized culinary school or college is preferred.
2. A valid Food Hygiene Certificate (e.g., Level 2 or Level 3) is required to ensure compliance with health and safety regulations.
3. Completion of a culinary apprenticeship can be advantageous, providing hands-on experience and training.
Experience: Required
Languages: English – Advanced
Employment: Full-time
Schedule: Monday to Sunday
Salary: £39,000 – £40,000 yearly
About THE YORKSHIRE GRILL HOUSE LTD T/A GRILL & CHILL:
We are passionate about delicious and high-quality food.
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