Job Description
We're looking for a talented Breakfast Chef to join our enthusiastic and talented team.
Being a chef at The Gilpin Hotel & Lake House requires varying degrees of skill and bucket loads of enthusiasm. With three very different kitchens on our beautiful sites – we employ staff with a range of culinary skills and qualifications ranging from creative chefs with Michelin Star experience to our much-needed and hard-working kitchen porters. Every staff member is important in helping to create a smooth and incredible dining experience for our guests.
A Breakfast Chef
1. Shows a positive attitude and good work ethic including the ability to follow instructions from a recipe or from senior team members.
2. Assists in the preparation of ingredients, including cutting, chopping, and measuring, ensuring all ingredients are ready for cooking according to the recipes and instructions provided.
3. Helps in setting up the cooking stations before service, ensures all necessary equipment, tools, and ingredients are available and ready for use. Keeps workstations clean, organised, and properly stocked throughout the shift.
4. Executes basic cooking techniques, such as grilling, frying, sautéing, and baking. Prepares dishes under the guidance of senior chefs.
5. Follows recipes and portion control guidelines to ensure consistency and presentation standards are met.
6. Adheres to strict food safety and hygiene standards, including proper handling, storage, and labelling of ingredients.
7. Understand the importance of allergens and the potential effect that they can have, ensuring that food is safe for customers with food allergies.
8. Maintains a clean, tidy, organised and safe working environment at all times, following all health and safety regulations.
9. Works closely with other members of the kitchen team, communicates effectively to ensure smooth operations. Assists colleagues when needed and follows instructions from senior chefs.
10. Contributes ideas and suggestions for new menu items, presentations, and improvements in collaboration with the culinary team. Provides feedback on the feasibility and practicality of new recipes or techniques.
11. Monitors the quality and taste of dishes throughout the cooking process, adjusts seasoning or cooking times as needed. Reports any quality or consistency issues to senior chefs for resolution.
12. Improves culinary skills and knowledge continuously, by staying updated on industry trends, techniques, and new ingredients.
13. is confident in presenting food to guests and has the ability to explain dishes in a clear, confident and professional manner.
14. Seeks guidance and actively participates in training programs and workshops.
15. Is presentable at all times in clean pressed uniform, with long hair tied back. Attention to personal hygiene is also extremely important.
Qualifications
16. Culinary qualification or experience in a professional kitchen.
17. Food hygiene qualification is essential.
18. Previous experience in a professional kitchen, preferably in a similar role.
19. Strong culinary skills with knowledge of various cooking techniques and kitchen equipment, particularly in the pastry section.
20. Attention to detail and a commitment to delivering high-quality dishes.
21. Understanding of food safety and hygiene standards and the ability to follow them strictly.
22. Excellent teamwork and communication skills to effectively collaborate with the kitchen team.
23. Flexibility to early mornings, weekends, and holidays, as per the demands of the restaurant.
24. Physical stamina and dexterity to stand for long periods, lift heavy pots and pans, and perform repetitive tasks.
25. Can Act as a First Aid Aider or Fire Warden in the event of an accident or emergency.
26. SOURCE is a Michelin starred restaurant and therefore, we have high standards to uphold and our chefs are expected to:
27. Report for work in the kitchen on time and fit to work.
28. Arrive in clean pressed whites. (Senior members retain the right to ask the member to correct this).
29. Ensure that long hair is tied back and up. A general well-groomed appearance is expected.
30. Act professionally at all times and set a good example to other members of the team.
31. Follow rules of the kitchen and follow the timetables set.
32. Have a positive attitude to the kitchen every day.
33. Be flexible to rota changes.
34. Clock in and out daily as a non-negotiable.
35. Report any issues to the next senior member in line.
Additional Information
Salary: starting from £32,500
Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being from £240 to £550 per month.
Hours: 50 hours per week.
36. Canteen
37. Company events
38. Company pension
39. Discounted or free food
40. Employee discount
41. Free or subsidised travel
42. Gym membership
43. On-site parking
Relocation assistance may be available
Staff transport provided free between staff houses and hotel