Some experience asa line chef or chef de partie would be a bonus, but it isn’t essential. It’sabout what you bring as a person. If you can offer the following, we want tohear from you.

·        A successful background working in a fast-paced kitchen, perhaps as aback griller, front griller, or part of a kitchen team.

·        Knowledge of kitchen health and safety as well as food and hygienestandards.

·        Enthusiasm for and experience of coaching others.

·        A genuine passion for delivering an amazing guest experience through themeals we serve.

·        Experienced in making great fresh food from Turkish cuisines, includingdesserts and prep.

·        Enthusiastic with a positive attitude and high levels of energy

·        Experienced in managing a team and communicating well with othercolleagues

·        Excellent in planning and organisational skills with a track record ofdelivering to time, quality and budget requirements

·        Proud of their work and ensure every meal meets the required standards

·        Able to accommodate flexible working hours which would include eveningsand weekends

·        Able to adapt to change and willing to embrace new ideas and processes

·        Able to maintain a high and professional service

·        Able to work unsupervised and deliver quality work

·        Intrinsically motivated to take responsibility as one of the key leaderswithin the business

The Role and Responsibilities:

• To create menus, recipes, costing and ordering of produce
• To prepare quality dishes
• Monitoring portion and waste control to maintain profit margins
• Ensure stock levels are efficient for the restaurant and all preparation have been completed
• Maintain, and be responsible for, a high standard of health and hygiene in the kitchen in time for the day’s service
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Identify new product opportunities that deliver innovation and on trend dishes combined with a financial upside to the business
• Assist in delivering ongoing training for kitchen teams and ensuring that the team have every opportunity to learn, develop and progress providing appropriate and structure training in order that people are equipped with the necessary knowledge and skills to perform their roles with confidence and progress in their careers
• Work to improve energy efficiencies thus reducing costs and encouraging a greener carbon footprint for the company
• Build and maintain effective relationships across the business and externally with suppliers and stakeholders
• Maintain competitor awareness and communicate this to your peers as necessary
• Build a close and professional working relationship with the local authorities in terms of food safety and management whilst maintaining a 5 star scores on the doors rating expectation at all times
• Attend training courses/meetings when required
• Undertake such duties as may reasonably be required by the company Directors