An independent local restaurant looking for an experienced, hands-on, motivating sous chef or head chef for its kitchen operation in West Wimbledon / Raynes park.
We're looking for a chef with at least 3 years of proven Head Chef/Sous chef experience, who thrives in a fun, busy environment & is looking to run a professional kitchen like it's his own, implementing new dishes while improving the existing ones. Therefore, some experience in Mediterranean cuisine is essential.
We use mostly fresh ingredients, have a great reputation for our food locally, and take pride in providing an eating/drinking environment.
Negotiable, competitive salary to be discussed at interview plus yearly bonus scheme depending on the experience and other circumstances.
Please apply with CV.
Some of the responsibilities and requirements are;
· Control and direct the food preparation process and any other relative activities
· Construct special menus with new or existing culinary creations ensuring the variety and quality of the servings
· Approve dishes before they reach the customer
· Plan orders of equipment or ingredients according to identified shortage.
· Remedy any problems or defects
· Be fully in charge of managing and training kitchen staff
· Oversee the work of subordinates
· Comply with food standards, sanitation regulations and safety standards
· Proven experience levels
· Exceptional proven ability of kitchen management
· Ability in delegate jobs and monitoring progress
· Good communication and leadership skills
· Up-to-date with culinary trends and optimized kitchen processes
· Certificate in health and safety / food hygiene training
Job Types: Full-time, Part-time, Permanent, Fixed term contract, Freelance
Pay: £39,000.00-£47,000.00 per year
Benefits:
Ability to commute/relocate:
- London SW20 0LA: reliably commute or plan to relocate before starting work (preferred)
Application question(s):
- What is your intended start date?
- What motivated you to apply to this job?
- Is your food hygiene license up to date?
Experience:
- head or sous chef: 3 years (preferred)
Work Location: In person
