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Posted: Thursday, 19 January 2017, 0:27


Job Description:

Main duties and responsibilities

1. Design the menus and develop new recipes focusing on Turkish food;

2. To place all orders so that the business has suitable levels of stock to trade;

3. To monitor and record the cleaning of the kitchen so that it achieves the levels and standards set out by the restaurant;

4. Ensure all health and safety and hygiene is achieved in line with regulations;

5. Report any faulty equipment to the manager so that it can be fixed;

6. Make sure that all food is cooked to the correct temperature and that it is ready for the opening of service and that all food is to restaurant standards; and

7. Trading and presentation in restaurant social activities;

8. Running the Kitchen when Head Chef is away.

Job Skills and Requirements:

1. Experience: experience in Turkish Kitchens; have knowledge of Turkish traditional dishes;

1. Language: must have good communication skills for liaising with staff, suppliers and customers; must speak English language to an intermediate level and must speak Turkish to engage with customers/suppliers;

2. Creativity: the Chef is in charge of creating new and innovative meals. Knowledge of ingredients and how to use them in a creative way is required;

3. Leadership Skills: a good leader who can assign tasks, hire the right people, motivate workers in a high stress environment is required;

4. Good Hand/Eye co-ordination: the Chef will work with knives and other precision tools and must have excellent technique when cutting, carving and preparing food. Hand/Eye co-ordination is needed;

5. Sense of taste and smell: delicious food brings in customers. The Chef is the last line of defence to make sure each piece of food is safe, prepared correctly and tasty;

6. Time management skills: kitchens get busy quickly; food can get ruined easily if you cannot manage your time. Great time management will be required to avoid burned or spoiled food and angry customers; and

7. Business acumen: the Chef must understand the restaurant business. This means balancing expenses with profits, managing staff, minimising waste and more;

8. Certification: must hold certificate from Turkish authorities confirming that you are a trained Chef;


CLOSING DATE:: 13/01/17

• Location: Manchester

• Post ID: 18923452 uk is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2017