Treatz (The Head Chef)
At our site Treatz Oxford Branch to lead the existing kitchen team in place we are seeking appropriate candidate to run our kitchen operational activities.
At Treatz, we provide all of our customers with the Ultimate Dessert Experience through our singular commitment to excellence. How we work is as important as what we do. Our main focus is our customers. As a Treatz Dessert Artist (The Head Chef) you need to be committed to excellence and have an eye for style and detail. As a Treatz artist (The Head Chef) you must focus on the following:
1. Knowledge
2. Presentation
3. Speed Key Responsibilities:
• Have strong knowledge of all items on menu. • Abide by strict uniform policy. • Deliver orders in a timely manner whilst maintaining the highest quality of presentation. • Work efficiently to meet ticket deadlines. • Prepare desserts according to Treatz Operational Standards. • Take full responsibility of wastage. • To ensure compliance with all health and safety regulations within the kitchen. • Know all the cleaning procedures. • Ensure stations are always kept clean. • Display high morale and spirit at all times. • Acknowledge customers on arrival and departure with a smile. • To maintain a schedule for staff members, instructing and assigning tasks to all kitchen staff. • To purchase tools or ingredients as required ensuring that all purchases come within the company’s description.
• To maintain i.e., clean and sharpen kitchen tools regularly. • To interview, hire and train kitchen staff in their designated areas.
The Head chef will be responsible for supervising all food preparation and presentation to ensure quality and the restaurant’s standard. They will also be responsible for guiding other chefs to cook different dishes, provide guidance to junior kitchen staff members, ensure a first-in, first-out food rotation system. The chef’s duty will include to Keep cooking stations stocked, especially before and during prime operation hours. Their duties also include to determines how much food to order and maintains an appropriate supply at the restaurant.
The Head Chef will also be required to implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs involved in the kitchen against agreed budgets. Good understanding of financial controls including stock takes and management accounts.
Note: This role is not limited to the responsibilities above, it is merely a guide to help you in your role. -
Entry requirements of this job
There are no formal academic requirements. Training is provided off-and on -the- job. NVQs/SVQs, BETC Certificates and Diplomas and foundation Degrees are available. Apprenticeships leading to an NVQ/SVQ at Level 3 are also available. Courses are also run by private cookery schools.
Interested candidates are requested to share their CV through application link or send CV to our company email directly at treatzoxford@gmail.com