Chef

Description:

Premier Work Support are recruiting Chefs to join the team and provide first class service within executive lounges at the Southend Airport.

You must be willing to go the extra mile, with a positive 'can do' attitude and be a well organised individual with great attention to detail.

As a chef you will work with the general manager to plan and implement the opening of the Navigator pub kitchen. Once the kitchen is open, you'll will be responsible for the running and maintaining the back of house areas according to highest health and cleanliness quality standards that we are proud of.

You'll lead, motivate, and inspire the team to prepare, cook and deliver exceptional quality of the food and dishes and quality that we can serve in an efficiently time manner and are proud and of on a daily basis.

You'll be responsible for all back of house operations including but not limited to food purchasing and ordering, delivery, storage, preparation and maintenance of quality standards, safety, sanitation and cleanliness.

Other duties will include:

Manage the opening and closing of the kitchen according to a highest standards through the chef team.
Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards.
Ensure that the food and products are of the best serve quality.
Ensure the kitchen is clean and tidy at all times, meeting the required food safety standards.
Accountable for self and chef team to work safely around and with all kitchen equipment, monitor and escalate any maintenance issues ensuring they are resolved at pace.
Responsible for completing all food safety compliance forms
Responsible for reports and schedules in an organized and timely manner.
Effectively manage the chef team scheduling ensuring that adequate chef cover is available that is correctly meeting passenger flow/need.
Work with the general food and beverage manager to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items
Identify and take an active role in the recruitment and training of new chefs
Maintain accurate food-ordering and stock levels using tools provided, including all kitchen materials and consumables.
Assist in achieving financial targets set for the F&B
Manage and effectively reduce all risk of wastage through correct product measurement, stock rotation and ordering.
Ensure the engagement and development of all chef's using performance reviews /appraisals are effectively completed within appropriate timescales. Requirements:

Minimum of 3 years' experience working in a professional kitchen.
Food Safety Level 3 or 2 certification (Preferred)
Leadership skills, passion and pride and the ability to work in a high-pressure environment.Hours

Monday, Wednesday, Friday and Sunday - 13:00 to 21:00 (rough guide of shift pattern only)

This is a temporary position however there may be an opportunity for permanent employment for the right candidate.

If you are interested in this role and meet the above criteria please apply without delay