Chef

Hours of Work: 30 – 40 hours per week

Key Requirements:

• At least 2 years of experience OR a Level 4 or above qualification

Key Responsibilities:

• Plan, prepare, and cook authentic Japanese and Asian-inspired donburi dishes and other menu items
• Ensure all food preparation meets quality, presentation, and portion standards
• Monitor stock levels, order supplies, and minimise food wastage
• Supervise and train junior kitchen staff and maintain smooth kitchen workflow
• Maintain a clean, safe, and hygienic work environment, ensuring compliance with health and safety regulations
• Monitor and control kitchen costs, ensuring efficient use of ingredients
• Collaborate with management on menu pricing, promotions, and customer feedback
• Ensure consistency in taste and presentation across all dishes
• Handle customer dietary requirements and special requests professionally