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Posted 27 days ago

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Cook/Chef - No Evening Working

Faversham, England, United KingdomOn-siteFull-time

AI Summary

Prepares and cooks high-quality meals following established recipes and standards, assists with menu planning, and maintains food safety and hygiene in a catering kitchen.

About this role

Cook/Chef - No Evening Working

Cook/Chef

Pay: £28,107.00

Job Description:

Company Overview

The Genuine Dining Co. is an award-winning food-service caterer, dedicated to providing exceptional dining experiences. Since our establishment in 2010, we have focused on innovation and tailored services that align with our clients' goals, ensuring that we create functional and appealing workspaces for dining.

Summary

We are seeking a talented Cook/Chef to join our dynamic team at The Genuine Dining Co. This role is crucial in delivering high-quality meals and maintaining our reputation for excellence in food service. 

Responsibilities

  • Prepare and cook high-quality meals according to established recipes and standards.
  • Assist in menu planning and development, contributing innovative ideas.
  • Ensure all food safety and hygiene standards are maintained in the kitchen.
  • Collaborate with kitchen staff to ensure smooth operations during service.
  • Monitor inventory levels of kitchen supplies and ingredients.

Qualifications

  • Proven experience as a Chef de Partie or similar role in a restaurant or catering environment.
  • Strong culinary skills with a passion for food preparation and presentation.
  • Knowledge of food safety regulations and best practices.
  • Ability to work effectively under pressure in a fast-paced environment.
  • Excellent communication skills and teamwork abilities.

Additional Information

Job Types: Full-time, Permanent

Job Type: Full-time

Benefits:

  • Company events
  • Company pension
  • Cycle to work scheme
  • Discounted or free food
  • Enhanced maternity leave
  • Enhanced paternity leave
  • Referral programme

Work Location: In person

Skills

Culinary SkillsFood PreparationFood PresentationFood Safety RegulationsHygiene StandardsInventory ManagementMenu Planning

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