Chef In A Healthy Restaurant

• Menu Development: Innovate and create comprehensive menus for breakfast, lunch, and dinner, incorporating new dishes while enhancing existing recipes.
• Culinary Execution: Prepare high-quality dishes in both hot and cold sections, focusing on salads, light sandwiches, dressings, and sauces.
• Team Leadership and Training: Lead kitchen staff efficiently, ensuring excellent food preparation and professional development. Train new and existing staff on culinary techniques and menu items.
• Inventory Management: Conduct daily inventory checks, manage stock levels, and coordinate supply orders to maintain kitchen efficiency.
• Cost Management: Analyze food costs, adjust menu pricing, and seek out alternative suppliers to optimize profit margins.
• Customer Interaction: Engage with customers to gauge satisfaction, receive feedback, and incorporate input into culinary improvements.
• Operational Support: Assist with cash handling and customer service as needed to ensure a smooth operation.

• Proven experience as a chef with a focus on healthy cuisine, including at least 3 years in a leadership role within a kitchen environment.
• Strong knowledge of food safety and hygiene regulations.
• Excellent communication and interpersonal skills, with a customer-oriented approach.
• Ability to work flexibly and effectively manage a team under pressure.
• Creative culinary skills with a passion for healthy food and innovative dish design.

• Competitive salary and performance bonuses.
• Opportunities for professional development and training.
• Accommodation close to the shop.
• Dynamic and supportive work environment.
• Heathy insurance coverage.

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