We are now looking for an innovative individual who is passionate about food and culinary art to join our team. The focus will be primarily on breakfast, brunch, and lunch specials.
Responsibilities
Assist in the preparation and design of all food and menus.
Produce high-quality dishes in both presentation and taste.
Ensure that the kitchen operates efficiently, meeting our quality standards.
Plan and direct food preparation when necessary.
Resourcefully solve any issues that arise and take control of any problematic situations.
Manage and train kitchen staff, establish work schedules, and assess staff performance.
Order supplies to maintain appropriate inventory levels.
Comply with and enforce sanitation regulations and safety standards.
Maintain a positive and professional approach with coworkers and customers.
Keep stations clean and adhere to food safety standards.
Monitor and maintain kitchen equipment.
Requirements and Skills
10+ years of experience as a Sous Chef.
All HACCP levels.
Understanding of various cooking methods, ingredients, equipment, and procedures.
Excellent record of kitchen and staff management.
Ability to handle emergency situations with accuracy and speed.
Familiarity with industry best practices.
Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
A BS degree in Culinary Science or a related certificate is a plus.
Contract and Salary
Salary: Competitive
Job Types: Full-time, Part-time
Pay: From €17.00 per hour
Experience:
* Chef: 8 years (required)
Language:
* English (preferred)
Licence/Certification:
* HACCP Certification (required)
Work Location: In person