Chef

You will be working under the guidance of the owner and Head Chef Marshi Gnanasooriya. You will be working regulation hours across our opening times: 7 days a week 7.30am to 2.30 (breakfast and lunch) and dinner service Friday and Saturday nights.

Your duties will include:

1. Food Preparation

1.1. Participate in the preparation of high-quality dishes.

1.2. Ensure consistency and adherence to recipes and presentation standards.

1.3. Monitor inventory levels and communicate with suppliers to ensure the availability of fresh and quality ingredients.

2. Kitchen Management

2.1. Assist in organising and managing kitchen staff, ensuring a smooth workflow.

2.2. Supervise the kitchen team during the Head Chef's absence.

2.3. Monitor food and kitchen supplies and undertake ordering from suppliers.

2.4. Maintain a clean and organised kitchen, adhering to food safety and hygiene standards.

3. Quality Control

3.1. Conduct regular quality checks to ensure the consistency of taste, presentation, and portion sizes.

3.2. Address and rectify any issues with food quality or service promptly.

3.3. Ensure compliance with national and local food safety and hygiene regulations.

4. Staff Training and Development

4.1. Train and mentor kitchen staff, ensuring they understand and adhere to the cafe's standards.

4.2. Foster a positive and collaborative work environment.

5. Cost Control

5.1. Assist in controlling food costs through portion control and efficient kitchen practices.

5.2. Contribute to sourcing and the development of cost-effective recipes.

6. Customer Interaction

6.1. Collaborate with front-of-house staff to address customer feedback and special requests.

6.2. Present a professional and friendly manner when interacting with customers.