Head Chef/Sous Chef Job In Harringay


A sous cook is answerable for planning and managing food preparation in restaurant kitchens. Known as the accomplice to the head cook or the head chef’s second in command, these skilled individuals statute a range of duties including planning menus, training additional staff, and recording inventory. Head Chef/Sous Chef Job In Harringay

 

Job Description:

Job Title: Head Chef/Sous Chef
Contract Type: Temporary
Starting Date: ASAP
Job Location: N5
Salary Rate: £11-£13 per hr

Our restaurant is searching for a creative and motivated sous chef/head chef to link our adept kitchen team. In this position, you will feat as the second in command in our kitchen, following and enforcing our organization chef’s requirements and guidelines. Our ideal candidate is a creative professional who is in accord to participate in creating delicious seasonal menus and meal designs.

Your duties will append recruiting new employees, responding to customer issues, and developing supplementary menu options. You should have excellent communication skills behind in-depth knowledge of several cooking methods, ingredients, equipment, and processes. Head Chef/Sous Chef Job In Harringay

Responsibilities Of Head Chef/Sous Chef Job In Harringay:

  • Develop supplementary menu options based upon seasonal changes and customer demand.
  • Assist past the preparation and planning of meal designs.
  • Ensure that kitchen endeavors operate in a timely manner.
  • Resolve customer problems and concerns personally.
  • Monitor and photograph album inventory, and if necessary, order supplementary supplies.
  • Provide preserve to junior kitchen employees subsequently various tasks including extraction cooking, food preparation, and dish plating.
  • Recruit and train further kitchen employees to meet restaurant and kitchen standards.
  • Create schedules for kitchen employees and investigate their performance.
  • Adhere to and agree to sanitation regulations and safety regulations.
  • Manage the kitchen team in the organization chef’s absence.

Requirements:

  • Bachelor’s degree in culinary science or relevant field.
  • A minimum of 2 years of experience in a similar role.
  • Strong knowledge of cooking methods, kitchen equipment, and best practices.
  • Good treaty of MS Office and restaurant software programs.
  • Teamwork-oriented taking into consideration outstanding leadership abilities.
  • Excellent communication and interpersonal skills.

 

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