Buscar empleo: 75 ofertas de trabajo de chinese en Glasgow (julio 2026)

Smash Burger, Sous Vide & Product Development Chef

hace 7 días

Govan

Company: Macky Teas Ltd Location: Glasgow base, with travel throughout the UK Job type: Full-time, permanent Working pattern: Wednesday to Sunday inclusive Typical hours: Approximately 3pm until late Salary: Salary package commensurate with experience and skills with potential bonuses and shares. About Macky Teas Macky Teas is building a premium, chef-led takeaway and delivery business focused on exceptional Scottish ingredients, high-quality smash burgers, 20-inch pizzas and globally inspired ethnic flatbreads. We are not creating ordinary takeaway food. Our aim is to produce a focused menu using outstanding ingredients, disciplined preparation and repeatable systems that deliver the same high standard every time. We are now looking for a committed, hands-on chef to join a senior team and work closely with our dough expert. The role This is a combined role for someone with practical skills in: Smash burger production Meat grinding and burger-blend development Sous vide cooking Vacuum packing and water-bath operation Burger sauces, savoury jams and relishes Ethnic flatbread pastes, marinades and toppings Commercial batch production Food safety and technical process control You will work hand in hand with our dough expert, combining premium burger and topping development with high-quality buns, pizza dough and flatbreads. The role requires someone who understands that the finished product depends on every element working together: meat, fat, grind, crust, sauce, cheese, bread, flatbread, topping, texture and finish. Smash burger responsibilities You will: Develop and refine Macky Teas own burger blend Select appropriate beef cuts and fat ratios Test grind sizes, texture, yield and cooking performance Grind, weigh and portion burger balls accurately Produce smash burgers consistently at volume Work confidently on a commercial gas chrome griddle Manage griddle temperatures and cooking zones Achieve consistent crust, caramelisation, moisture and doneness Develop service methods suitable for busy takeaway and event operations Control storage, labelling, traceability and stock rotation Minimise waste while protecting product quality This is not simply an assembly role using bought-in frozen burgers. Sous vide responsibilities You will also be responsible for developing and producing sous vide meats and other prepared products. You must understand: Brining, curing, marinating and seasoning Correct vacuum-packing methods Selection and use of suitable bags Commercial vacuum-sealing equipment Water-bath temperatures and cooking times Pasteurisation principles Core-temperature control Rapid chilling Safe refrigerated storage Labelling, traceability and use-by controls Reheating and holding Finishing with griddles, ovens, grills or blowtorches Products may include chicken, beef, lamb, bacon and other proteins used across the burger and flatbread menu. Sauces, jams, pastes and toppings The role also includes the development and production of: House burger sauces Spiced and flavoured mayonnaise Bacon jams Onion jams Relishes and pickles Cheese sauces and emulsions Marinades, brines and glazes Chinese-inspired flatbread pastes Indian-inspired flatbread pastes Turkish and Middle Eastern toppings Vegetable, meat and spice preparations Finishing sauces and flavoured oils You must be able to balance flavour, acidity, sweetness, salt, fat, heat and texture. Development work must result in measured, repeatable recipes that can be scaled into commercial batches. Working with the dough expert A major part of the role will be working closely with Macky Teas dough expert. Together, you will develop complete products rather than isolated components. This will include: Matching burger blends and sauces to the correct buns Developing toppings that work with the texture and flavour of each flatbread Testing moisture levels so toppings do not damage the dough Balancing weight, structure and eating quality Creating products that remain consistent during takeaway and delivery Agreeing practical build specifications Testing products repeatedly before launch Making sure service methods are realistic at volume The role requires mutual respect, clear communication and a genuine willingness to work as part of a senior team. What we need You must have: Genuine hands-on smash burger experience Experience producing burgers in volume Experience working with commercial griddles Knowledge of meat grinding, fat ratios and burger-blend development Practical sous vide experience Experience using vacuum packers and water baths Sound knowledge of time and temperature control Understanding of cooking, chilling, storage and reheating Experience making sauces, jams, marinades, relishes or pastes Strong flavour-development skills Excellent time management High attention to detail Respect for premium ingredients The ability to follow and create written specifications A calm, organised approach under pressure A strong team mentality Willingness to contribute across preparation, service, cleaning, development and launch work Food-safety or HACCP qualifications would be beneficial. A full UK driving licence would also be helpful. Commitment required; This is a full-time role requiring five days of committed availability each week: Wednesday to Sunday inclusive, typically from around 3pm until late. The successful candidate must be dependable and able to work consistently within this pattern. This role will also involve travel throughout the UK as the organisation grows. This may include festivals, events, product launches, training and future-site openings. Some overnight stays may be required. Who this role could suit You may have only a few years of professional kitchen experience but have genuine ability, technical curiosity and a strong desire to learn. Alternatively, you may be a seasoned professional who still cares deeply about food but has become disillusioned with poor standards, lack of loyalty and limited opportunities in the hospitality industry. In either case, attitude, reliability and team commitment are as important as the names on your CV. We are looking for someone who wants to help build something, not simply cover shifts. Growth opportunity The right candidate may have opportunities to: Travel throughout the UK Work at major events and festivals Support new-site openings Train future teams Lead burger and sous vide production Take on wider product-development responsibility Progress into a senior operational role as the business expands How to apply Please contact Graham in the first instance with: Your current CV Details of your smash burger experience Details of any burger-blend or meat-grinding experience The commercial griddles you have used Details of your sous vide, vacuum-packing and water-bath experience Examples of sauces, jams, relishes, marinades, pastes or toppings you have developed Confirmation that you can work Wednesday to Sunday, typically from around 3pm until late TPBN1_UKCT

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