JOB PURPOSE
Working alongside the Mackintosh at the Willow kitchen team preparing high quality dishes according to established recipes and standards. To oversee a designated section of the kitchen, ensuring smooth operations during service.
Overseeing daily kitchen activities including supervising kitchen staff, aiding with menu preparation, ensuring food quality and freshness and monitoring and ordering stock levels. To assist in the daily running of the kitchen, following Head Chefs specific guidelines and maintaining hight standards and quality in both co-operative teamwork and dishes.
KEY RESPONSIBILITIES AND ACCOUNTABILITIES
Provide excellent food Preparation and presentation:
o Execute culinary techniques to prepare and present high-quality dishes according to established recipes and standards.
o Ensure consistency and excellence in the taste, presentation, and portioning of all dishes. Ensure the team delivers consistently and to a high standard in the absence of the Head Chef
Maintain the highest standards of cleanliness, safety, and compliance.
Section Management:
o Oversee a designated section of the kitchen, delegating tasks effectively and ensuring smooth operations during service. On occasion over see running of kitchen in Head chef or Sous Chef Absence.
o Help train, mentor, and supervise junior kitchen staff, fostering a positive and collaborative work environment.
Ensure that the required standards are adhered to in the production and preparation of food.
Monitor and maintain inventory levels for ingredients and supplies, complete ordering in line with the instructions of the Head Chef.
Maintain a lean and orderly cooking station and adhere to health and safety standards.
Collaborate with the head chef and senior team to contribute ideas for menu development, seasonal specials, and creative presentations.
Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets.
REQUIRED QUALIFICATIONS, SKILLS, EXPERIENCE & KNOWLEDGE
Qualifications
Essential
A degree or diploma in culinary arts or equivalent experience
Desirable
Advanced Food Hygiene and Safety Level 3 certification
Level 3 HACCP Certification
First Aid Certification
Experience
Essential
Have 1+ year experience at Senior Chef de Partie level or 3+ years experience at Chef de Partie level.
Track record of working effectively alongside Head Chef in the running of the kitchen.
Experience in working in a high-volume restaurant or food-outlet.
A track record of high levels of cleanliness and compliance (knowledge of HACCP).
Effective communication skills.
Desirable
Previous experience of cheffing within the tourism industry.
TPBN1_UKCT