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Pasta Remoli is looking for an experienced, positive, and motivated Sous Chef. Job Summary. The Sous Chef plays a crucial role in the kitchen's operation, assisting the Executive Chef in food preparation, menu planning, staff supervision, and maintaining high-quality culinary standards. This position requires strong culinary expertise, leadership skills, and the ability to work collaboratively in a fast-paced kitchen environment. Key Responsibilities: Food Preparation: Assist in the preparation and cooking of various dishes, ensuring they meet the established quality and presentation standards. Quality Control: Ensure that all dishes leaving the kitchen meet the expected taste, appearance, and portion size. Implement and maintain high food quality standards. Supervision: Oversee the kitchen staff, including line cooks, prep cooks, and dishwashers. Provide guidance, training, and motivation to maintain a productive and harmonious kitchen environment. Inventory Management: Assist in monitoring and managing kitchen inventory, including ordering and receiving supplies, tracking food costs, and minimizing waste. Food Safety and Sanitation: Maintain strict adherence to food safety and sanitation regulations, including HACCP guidelines. Ensure cleanliness and hygiene in the kitchen at all times. Collaboration: Collaborate closely with other kitchen staff and front-of-house teams to ensure smooth service and efficient communication during service hours. Cost Control: Help manage food costs by monitoring portion sizes, minimizing waste, and optimizing ingredient usage. Equipment Maintenance: Ensure that all kitchen equipment is in good working order and report any maintenance or repair needs promptly. Creative Input: Contribute innovative ideas and culinary expertise to the development of new dishes, plating techniques, and cooking methods. Adherence to Policies: Follow company policies and procedures, including safety protocols, and help enforce kitchen rules and standards. Qualifications: Proven experience as a Sous Chef or similar role in a high-volume, upscale restaurant setting. Strong knowledge of various cooking techniques, and food safety practices. Leadership skills and the ability to work effectively in a team. Excellent communication and interpersonal skills. Ability to work under pressure and in a fast-paced environment. Knowledge of inventory management and cost control principles. Familiarity with kitchen equipment and maintenance. Flexibility in work hours, including evenings, weekends, and holidays. The Sous Chef is an integral part of the culinary team, contributing to the restaurant's success by maintaining the highest standards of food quality, kitchen organization, and staff development. This role offers opportunities for growth and advancement within the culinary industry.
As a chef at Le Bab, you will play a crucial role in the culinary team, ensuring the highest quality of food is prepared and served to our valued guests. Working in a fast-paced and busy restaurant environment, you will be responsible for preparing, cooking, and plating a wide variety of dishes with precision and consistency. Your ability to work efficiently, maintain kitchen hygiene, and collaborate with team members is essential to the success of our establishment. Key Responsibilities: Food Preparation: Follow recipes and portion control guidelines to prepare and assemble ingredients for various dishes. Prepare mise en place to ensure a smooth service. Prepare staff food when instructed to do so. Cooking: Execute cooking techniques with precision, including grilling, sautéing, frying, baking, and more. Monitor food temperatures and cooking times to maintain food safety standards. Plating and Presentation: Create visually appealing and consistent plates by following established plating guidelines. Quality Assurance: Maintain high food quality standards by tasting and adjusting seasonings as needed. Notify kitchen leadership of any quality or consistency issues. Team Collaboration: Work closely with other kitchen staff members to ensure a smooth flow of orders during peak service times. Communicate effectively with the kitchen team and waiters to fulfill guest orders accurately and promptly. Ensure a welcoming environment to new staff, providing training and answering any questions they may have. Accept feedback from senior chefs and owners respectfully. Cleanliness and Sanitation: Adhere to food safety and sanitation guidelines, including proper handling of food, equipment, and kitchen surfaces. Keep the work area clean and organized throughout the shift. Inventory Management: Assist in inventory control by reporting low stock levels and assisting in stock rotation. Properly label and date all food items to prevent waste. Adaptability: Be able to handle high-stress situations, adapt to changing menu items, and manage multiple orders simultaneously. Accept new dishes, ideas and strategies.
We are a charming cafe in the heart of Reigate in Priory Park, catering to locals and park enthusiasts. Our cafe will offer two distinct menus - a convenient "grab and go" option for busy individuals and a simple yet delightful menu for those enjoying a leisurely day in the park. Responsibilities: Plan, prepare, and execute dishes for both our grab-and-go and park menu. Create innovative and visually appealing dishes with a modern touch, while ensuring the use of fresh and high-quality ingredients. Ensure consistency in taste, presentation, and portion sizes. Collaborate with the team to develop new menu items and seasonal offerings. Maintain a clean and organized kitchen environment. Manage inventory and stock levels, placing orders as needed. Adhere to health and safety guidelines. Supervise and train kitchen staff, including assigning tasks and providing guidance Monitor food production to minimize waste and control costs
Overview: As a Junior Sous Chef at our renowned steakhouse, you will play a crucial role in maintaining the high standards of culinary excellence that our guests expect. Working closely with the Head Chef and kitchen team, you will be responsible for ensuring the consistent delivery of exceptional steak dishes, managing kitchen operations, and contributing to menu development. Responsibilities: Food Preparation: Prepare and cook a variety of high-quality steak dishes according to the restaurant's recipes and standards. Ensure proper portion control, presentation, and quality of all dishes leaving the kitchen. Kitchen Management: Assist in the overall management of kitchen operations, including supervising kitchen staff and maintaining a positive work environment. Collaborate with the Head Chef to organize and coordinate daily kitchen activities, ensuring efficiency and productivity. Quality Control: Conduct regular quality checks on ingredients and finished dishes to maintain consistency and meet the restaurant's standards. Implement and uphold strict hygiene, health, and safety standards in the kitchen. Menu Development: Collaborate with the culinary team to contribute ideas for new dishes, specials, and menu updates. Stay updated on industry trends and incorporate innovative techniques to enhance the steakhouse menu. Team Collaboration: Foster a collaborative and supportive atmosphere within the kitchen team. Train and mentor junior kitchen staff, ensuring continuous skill development and improvement. Ordering and Inventory: Assist in managing kitchen inventory, including ordering and receiving supplies. Monitor and control food costs through proper portion control and waste management. Customer Interaction: Interact with customers when necessary, ensuring a positive dining experience by addressing any special requests or concerns related to the menu. Adaptability: Be flexible and adaptable to changes in the menu, kitchen processes, or staffing requirements. Demonstrate quick problem-solving skills in a fast-paced environment. Requirements: Culinary degree or equivalent experience in a similar role. Proven experience working in a steakhouse or high-end restaurant. Strong knowledge of various steak cuts, cooking techniques, and presentation. Excellent leadership and communication skills. Ability to thrive in a high-pressure, fast-paced environment. Familiarity with kitchen equipment and modern cooking methods. Knowledge of food safety and sanitation regulations. Join our team and be an integral part of providing an exceptional dining experience in our steakhouse!
Profit share! Kapara restaurant are looking for a Sous chef. to support our Head chef in preparation and service. This is a unique chance to learn different styles and techniques. Working with a great team! Preparing, cooking and presenting high quality dishes within the speciality section Assisting the Head Chef and in creating menu items, recipes and developing dishes Preparing meat and fish Assisting with the management of health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs Monitoring portion and waste control Overseeing the maintenance of kitchen and food safety standards What we can offer you: · Fortnightly payroll with competitive salary · Flexible shift patterns for full time and part time staff · Great work/life balance · Opportunity to progress & learn new skills within a growing, critically acclaimed restaurant · A supportive, respectful, people-focused culture · 28 days' holiday per year · Private medical insurance · Discounted gym membership · Staff discounts on food and beverage · Staff meals · Pension · Awesome staff parties Over two floors, Kapara is a hedonistic paradise of Israeli style eating & drinking. A spectrum of middle eastern flavours, Israeli wine and naughty cocktails in heart of central Soho.
At Spiritland we are looking for Enthusiasm people with the ability to work without close supervision. As a CDP you will be working in a small kitchen. Preparing, cooking and presenting high quality dishes. Monitoring portion and waste control Assisting with the management of health and safety Assisting with the management of food hygiene practices Overseeing the maintenance of kitchen and food safety standards
Looking for a hard working Kitchen Porter to work in our cafe kitchen for the following responsibilities: - Cleaning and sterilising countertops, kitchen walls, stoves, ovens, grills and sinks - Cleaning the entire kitchen once it is closed to ensure it is ready for the next day - Maintaining the food storage areas like freezers and refrigerators - Receiving deliveries and organising them in the kitchen - Washing dirty dishes like cutlery, pots, cutting boards and pans or loading dishes into the dishwasher - Removing kitchen waste from waste containers and disposing of them properly - Cleaning and maintaining cooking equipment like cookers, pots and food mixers - Supporting the Chef in basic food preparation like cutting ingredients, peeling and washing food items - Providing assistance to Prep Cooks and other kitchen staff, as needed
We are looking to recruit a team of experienced full-time passionate Wok chef. They are required for preparing, cooking and presenting food to customers in a restaurant and for take away whilst ensuring that the kitchen meets top hygiene standards. Our location is Wandsworth Southside center, please only apply if you have looked at the travel distances to and from the restaurant. The Chefs need to be skilled and specialised in using high heat woks to prepare stir-fry dishes/ noodles/rice or other Wok-based Asian cuisine over a heavy flame. They must also be comfortable in using meat cleavers and have knowledge on food safety. Candidates are responsible for the quality control of stock and prepared foods, ensure good stock and waste control is monitored, support head chef, maintain a positive attitude. Skills Needed: - Experience in an Asian Restaurant with high powered wok range - -Confident in using specialist equipment such as meat cleavers knifes, oil fryer, general equipment found within an Asian restaurant. - -Team Player - -Be able to communicate in Cantonese, Indonesian or English. Please only apply if you are serious about attending an interview, as we only have a limited number of people we select. This is a FULL TIME position we are looking for, however if you are experienced we may consider Part time on weekends (a must) and/or a few extra weekdays. Only apply if your are eligible to work in UK. Weekends a MUST. Immediate start.
Assist with food preparation, including chopping vegetables, butchering meat, and preparing sauces. Maintain cleanliness and organization of the kitchen, including washing dishes, sanitizing surfaces, and disposing of waste. Follow all food safety and hygiene procedures to ensure the safety of our guests and team members. Collaborate with fellow kitchen staff to ensure efficient and smooth operations during service hours. Support chefs and other team members in executing menu items to the highest standards.
Job Title: Grill Chef - Greek Mediterranean Restaurant Job Summary: We are seeking a skilled and passionate Grill Chef to join our team at a vibrant Greek Mediterranean restaurant. As a Grill Chef, you will be responsible for preparing and cooking a variety of grilled dishes, primarily focusing on Greek and Mediterranean cuisine. Your expertise in grilling techniques, flavor profiles, and food presentation will play a vital role in delivering an exceptional dining experience for our guests. Responsibilities: 1. Grill Preparation: Clean, organize, and maintain the grill station, ensuring it is fully stocked with necessary ingredients, tools, and equipment. 2. Food Preparation: Prepare and marinate various meats, seafood, and vegetables for grilling, following established recipes and portion sizes. 3. Grilling: Cook meats, seafood, and vegetables on the grill according to guest specifications, ensuring they are cooked to perfection and meet quality standards. 4. Flavor Enhancement: Apply marinades, spices, and herbs to enhance the flavor of grilled dishes. 5. Food Safety: Strictly adhere to food safety and hygiene standards, including proper handling, storage, and temperature control of ingredients to ensure food safety and minimize waste. 6. Menu Development: Collaborate with the culinary team to develop and refine grill-focused menu items, considering seasonality, customer preferences, and ingredient availability. 7. Quality Control: Monitor and ensure the quality and consistency of grilled dishes, maintaining high standards in taste, presentation, and portion size. 8. Kitchen Organization: Maintain a clean and organized grill station, ensuring all utensils, tools, and equipment are properly cleaned and stored. 9. Teamwork: Collaborate with other chefs and kitchen staff to ensure a smooth and efficient operation, assisting with food preparation and other tasks as needed. 10. Training: Train and mentor junior kitchen staff, providing guidance on grilling techniques, food safety, and culinary skills. Requirements: 1. Culinary Experience: Proven experience as a Grill Chef or similar role, preferably in a Greek or Mediterranean restaurant. 2. Grilling Expertise: In-depth knowledge of grilling techniques, temperatures, and cooking times for various meats, seafood, and vegetables. 3. Culinary Skills: Proficient in marinading, seasoning, and flavoring grilled dishes to achieve authentic Greek and Mediterranean flavors. 4. Food Safety Knowledge: Familiarity with food safety and sanitation practices, including proper handling and storage of ingredients. 5. Creativity: Ability to contribute to menu development, bringing innovative ideas for new grill-focused dishes. 6. Organization and Time Management: Excellent organizational skills, with the ability to prioritize tasks and work efficiently in a fast-paced environment. 7. Adaptability: Flexibility to work evenings, weekends, and holidays as required in a restaurant setting. 8. Team Player: Strong communication and interpersonal skills, with the ability to work collaboratively with the kitchen team. 9. Physical Stamina: Ability to stand for extended periods, lift heavy pots, and work in a hot and fast-paced environment. If you are a skilled Grill Chef with a passion for Greek and Mediterranean cuisine, and you thrive in a dynamic culinary environment, we encourage you to apply. Join our team and contribute to creating memorable dining experiences for our guests.
We are looking for a Sri Lankan, Chettinad (South Indian Curry Chef) to join our Veena’s team. Candidates should be enthusiastic, reliable, punctual, and hardworking. You'll need to have a minimum 5 years of experience as a chef in UK or abroad, be comfortable in a busy Kitchen. You must have a passion for food and service. Duties and Responsibilities included: MUST HAVE SKILLS ON THE RANGE ABLE TO WORK ON FRY PAN. Preparing, cooking, and presenting, curries to the appropriate standards. Monitoring portion and waste control to maintain profit margins. ·Planning and implementing of new menus, input in preparing the menus, to develop new dishes and to present the dishes with imaginary presentations skills. Preparing Dishes from fresh Products, seasonal products, Nutrition Value. Striving to always exceed customer expectations. Candidates must have experience in Preparing Indian curry sauces and dishes. ·Involves cleaning duties and maintaining food safety records as per legal requirements ·Carry out any other reasonable instructions given by Head Chef, · Stock control, quality checks, health & hygiene compliance and HACCP protocols, monitoring food safety & temperatures, ·Good order of equipment and work areas, cost analysis and review, · Preparing reports and schedules, and performing key duties as assigned. To qualify for selection, you must have the following minimum requirements: - High level creativity and mastery in preparation of authentic regional Sri Lankan/Indian dishes and other specialties Proven previous experience at required skill level. In addition, you should also be: - Performance, achievement, and results driven. Able to work well with others. Creative energetic and passionate about delivering culinary excellence. A hardworking, fastidious, and conscientious individual FAST PACED AND BE ABLE TO WORK UNDER PRESSURE Salary Range: 35000 - 40000£
Job Summary: We are seeking an experienced and passionate restaurant manager to oversee the daily operations of Five Lads. The ideal candidate will have a strong background in restaurant management, exceptional leadership skills, and a commitment to delivering high-quality food and service. Responsibilities: Operational Management: Plan, direct, and coordinate all aspects of restaurant operations to ensure smooth functioning. Oversee food preparation, cooking, and presentation to maintain high standards of quality and consistency. Monitor inventory levels, order supplies, and manage stock to prevent shortages and minimize waste. Ensure compliance with food safety and hygiene standards, as well as health and safety regulations. Customer Service: Foster a customer-centric environment by providing exceptional service and resolving customer complaints or concerns promptly. Interact with customers to gather feedback, address inquiries, and enhance overall dining experiences. Collaborate with the marketing team to develop strategies for attracting and retaining customers. Staff Management: Recruit, train, and supervise restaurant staff, including kitchen and front-of-house personnel. Schedule shifts, assign duties, and oversee employee performance to optimize productivity and efficiency. Conduct regular performance evaluations and provide ongoing coaching and development opportunities. Financial Management: Develop and manage budgets, revenue targets, and cost-control measures to achieve profitability goals. Monitor sales trends, analyze financial reports, and implement strategies to maximize revenue and minimize expenses. Ensure accurate cash handling procedures and maintain records of daily transactions. Menu Development: Collaborate with chefs and culinary team to create and update menu offerings based on customer preferences, seasonal ingredients, and culinary trends. Evaluate the range and quality of meals and beverages to ensure they meet Five Lads' standards of excellence. Catering Services: Coordinate catering services for special occasions, including parties, events, and corporate functions. Consult with clients to understand their requirements and tailor menus to suit their needs. Oversee the execution of catering orders, ensuring timely delivery and customer satisfaction. Qualifications: Proven experience as a Restaurant Manager or similar role in the food and beverage industry. Strong leadership abilities with excellent communication and interpersonal skills. In-depth knowledge of restaurant operations, including food preparation, service standards, and health regulations. Proficiency in financial management, budgeting, and cost analysis. Ability to multitask, prioritize tasks, and work effectively under pressure. Flexibility to work evenings, weekends, and holidays as needed.
We are a Latin American seafood restaurant in London with 3 sites. We are looking for an experienced, creative, passionate, and fun Head Chef. As the Head Chef you cover a wide range of skills from developing satisfactory menus to managing the kitchen teams. Your main responsibilities are: Concept and menu strategy: Creating an overall vision and plan for all our kitchens and restaurants Designing innovative restaurant menus to suit the theme and positioning of Crudo Designing new dishes to fit the menu and keeping customers returning to try new dishes Develop item pricing and sourcing plans Quality control Ensure HACCP practices are followed in all locations Ensuring that the quality of food is consistently high and that hygiene standards are exceeded in all locations Organising budgets and finances for the kitchen Control and report on food waste across all locations Team leadership Manage and motivate the team of Senior Chef to ensure the smooth running of their kitchens Give appropriate support or guidance to members of the kitchen when the need arises Resolve possible disputes within the kitchen and report any unresolved Promote good team spirit at all levels Ensure good collaboration between kitchen and FOH teams Support with the hiring of new team members Organise and train new and existing team members Food preparation When needed assist kitchen staff with food preparation or service
Head Breakfast Chef About Us: Limes Cafe, a beloved establishment with a rich history of over 88 years, has been under fresh management for the last three years. Our young and innovative team has been serving up extraordinary culinary experiences, with weekly specials that delight our loyal clientele. With an average of 1000 covers per week, we pride ourselves on offering well-priced, generously portioned dishes made with fresh ingredients. We believe in making as much as we can from scratch, and our commitment to quality has earned us a reputation for serving the best food in the area. Family-run with an unwavering focus on the community, we're now expanding with a second location and looking to grow our solid kitchen team. Position Description: We are seeking a talented and passionate Breakfast Chef to join our dynamic team at either our Winchmore Hill or brand new Hadley Wood Branch!. The ideal candidate is someone who thrives in a fast-paced environment, has a keen eye for detail and a deep understanding of grilling techniques. Responsibilities: 1. Preparing, cooking and presenting high-quality dishes within the specialty section. 2. Assisting the Team in creating menu items, recipes and developing dishes. 3. Monitoring portion and waste control to maintain profit margins. 4. Maintaining high standards of hygiene and adhering to health and safety regulations. 5. Working collaboratively with the rest of the kitchen staff. Qualifications: 1. Proven experience as a Breakfast grill Chef. 2. Excellent understanding of various cooking methods, ingredients, equipment and procedures. 3. Ability to work under pressure and multitask in a fast-paced environment. 4. Strong communication and teamworking skills. 5. Literate, being able to clearly communicate, read and write in English with no challenges being able to read tickets and converse with the team. At Limes Cafe, we value a positive attitude, dedication to the craft, and a love for food. If you are looking to grow your culinary career in an exciting, community-focused business, we would love to hear from you. Please apply with your current CV and a brief cover letter explaining why you're the perfect fit for our team.
Profit share! Kapara restaurant are looking for a CDP. to support our team in preparation and service. This is a unique chance to learn different styles and techniques. Working with a great team! Preparing, cooking and presenting high quality dishes within the speciality section Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes Preparing meat and fish Assisting with the management of health and safety Assisting with the management of food hygiene practices Managing and training any Commis Chefs Monitoring portion and waste control Overseeing the maintenance of kitchen and food safety standards What we can offer you: · Fortnightly payroll with competitive salary · Flexible shift patterns for full time and part time staff · Great work/life balance · Opportunity to progress & learn new skills within a growing, critically acclaimed restaurant · A supportive, respectful, people-focused culture · 28 days' holiday per year · Private medical insurance · Discounted gym membership · Staff discounts on food and beverage · Staff meals · Pension · Awesome staff parties Over two floors, Kapara is a hedonistic paradise of Israeli style eating & drinking. A spectrum of middle eastern flavours, Israeli wine and naughty cocktails in heart of central Soho.