We are looking for passionate chefs to work with us in the production of food for our outlets and events kitchen.
Meals on duty, staff discounts, pension scheme, free legal requirement training, increased holidays allowance with length of service and the possibility to join a great team in our kitchen is on offer.
Swan, Shakespeare’s Globe are a young, dynamic company based on Bankside, operating a diverse and lively business, incorporating a busy and brand new Restaurant, Bars, high profile Events, Cafes and outside bars.
If you are looking for a place to grow within the company and challenge yourself in such a varied environment then this is the place for you!
We are looking for individuals with a passion for food and a keen eye for detail with the ability and enthusiasm to encourage your junior staff and motivate and train future stars for the company.
We serve a broad spectrum of food that include a la Carte, breakfast, pre-theatre.
Our commitment is to our people and their on-going training and developing to ensure well motivated individuals who want to grow with us and make a difference.
In return we offer excellent working conditions and good rates of pay as well as many other benefits - the possibility to progress within the company is on offer to the right people, a lively working environment is guaranteed!
You must have good communication skills, a strong background in the industry, be flexible, hardworking and extremely passionate about food and high quality ingredients - a good sense of humour is a must as well as a strong experience in a similar role is essential.
The positions available are full time and permanent and are available immediately. A valid working visa is required; evening and weekend work is an essential part of the job.
To deputise in senior chef’s absence and to take charge of the kitchen when directed to do so.
Produce all necessary food for all food service operations as required as instructed by the Sous chefs and Head Chef.
To take an active role in the development and improvement of the menu items and specials
To ensure that all food stocks are kept under optimum conditions.
To ensure that all mis-en-place is always freshly prepared and on time.
To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
Prepare an order list after lunch service and top up for evening service.
Checking what is in stock prior to ordering.
To maintain the quality and quantity control in all aspects, from portion control to freshness of the product presented.
To ensure that during service all dishes reaching the outlets are complete and with correct portion as per described in the recipes.
To ensure that his/her section is being kept clean and tidy at all times.
To understand and comply with food hygiene regulations.
To ensure that junior cooks and trainees receive the right training and optimum guidance.
To ensure that any anticipated shortages are communicated promptly to the Sous chef or head chef.
To attend training courses and seminars as and when required; this includes all statuary trainings as required by the company.
To follow Health and Safety Policies and Procedures in every aspect and to be COSHH trained.
Ensure correct handover is written after your shift so the chef taking over section has understanding of what needs to be done as a priority.