At Broadway Bar and Restaurant we believe that our customers deserves the best experience
Job Description
The Chef should be skilled in pastry as well as the following:

Lead, mentor, train, and manage the culinary team.
Develop and plan menus and daily specials.
Create prep lists for the kitchen crew.
Manage food costs and inventory.
Maintain standards for food storage, rotation, quality, and appearance.
Ensure compliance with applicable health codes and regulations.
Establish maintenance and cleaning schedules for equipment, storage, and work areas.
Interview, vet, and select kitchen staff.
Schedule staff and assist in human resources processes as needed.

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9jabook

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At Broadway Bar and Restaurant we believe that our customers deserves the best experience
Responsibilities

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
Study each recipe and gather all necessary ingredients
Cook food in a timely manner
Delegate tasks to kitchen staff
Inform wait staff about daily specials
Ensure appealing plate presentation
Supervise Cooks and assist as needed
Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
Monitor food stock and place orders
Check freshness of food and discard out-of-date items
Experiment with recipes and suggest new ingredients
Ensure compliance with all health and safety regulations within the kitchen area

Requirements and skills

Culinary school diploma preferred.
Proven work experience as a Head Chef
Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
Advanced knowledge of culinary, baking and pastry techniques
Leadership skills
Ability to remain calm and undertake various tasks
Excellent time management abilities
Up-to-date knowledge of cooking techniques and recipes
Familiarity with sanitation regulations.

Written by

9jabook

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At Broadway Bar and Restaurant we believe that our customers deserves the best experience
Responsibilities

Preparing the food for cooking
Keeping up with industry trends and creating new recipes with the Sous Chef
Reviewing the menu
Following the budget set by the Restaurant Manager
Ordering food for the kitchen
Monitoring food production
Training staff
Managing relationships with distributors and resolving any issues with vendors, promptly
Ensuring standard portions and quality of dishes
Ensuring sanitation practices in the kitchen.

Qualifications

Interested candidates should possess an HND / Bachelor’s Degree with 5 years experience.

Written by

9jabook

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