Head Chef/Sous Chef Job In Leyton


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

 

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 member our bright kitchen team. In this position, you will skirmish 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 good to participate in creating delicious seasonal menus and meal designs.

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

Responsibilities Of Head Chef/Sous Chef Job In Leyton:

  • Develop other menu options based upon seasonal changes and customer demand.
  • Assist behind the preparation and planning of meal designs.
  • Ensure that kitchen happenings operate in a timely manner.
  • Resolve customer problems and concerns personally.
  • Monitor and book inventory, and if necessary, order additional supplies.
  • Provide maintain to junior kitchen employees similar to various tasks including extraction cooking, food preparation, and dish plating.
  • Recruit and train additional kitchen employees to meet restaurant and kitchen standards.
  • Create schedules for kitchen employees and dissect their performance.
  • Adhere to and embrace sanitation regulations and safety regulations.
  • Manage the kitchen team in the government chef’s absence.

Requirements:

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

 

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