Food Preparation: Execute the preparation and cooking of menu items in accordance with the highest standards set by the Head Chef.
Station Management: Manage a specific section of the kitchen, ensuring all food items are prepared and delivered to the highest standards.
Quality Control: Ensure the quality, taste, and presentation of dishes are consistently maintained according to the restaurant's standards.
Collaboration: Work closely with the culinary team to maintain a cohesive and organized kitchen environment, supporting colleagues where necessary.
Hygiene and Safety: Adhere to all hygiene and safety regulations in the kitchen, maintaining cleanliness and organization within the working area.
Inventory Management: Assist in stock control and management, including monitoring and ordering supplies for your section.
Menu Development: Contribute to the development and refinement of menu items, bringing creative ideas and innovative techniques to the kitchen.
Requirements:
* Proven experience as a Chef de Partie or a strong background as a Demi Chef de Partie.
* Proficiency in working various kitchen stations and a deep understanding of different cooking methods and techniques.
* Knowledge of best practices for food safety and cleanliness.
* Strong organizational and multitasking abilities in a fast-paced environment.
* Creative thinking and ability to contribute to menu development.
* Team player with excellent communication skills.
Job Types: Full-time, Part-time
Pay: €14.50-€16.00 per hour
Expected hours: No less than 24 per week
Additional pay:
* Tips
Benefits:
* On-site parking
Schedule:
* Weekend availability
Language:
* English (preferred)
Work Location: In person
Expected start date: 25/10/2024
#J-18808-Ljbffr