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Eusebi Deli Restaurant
,
Glasgow, City of Glasgow
Breakfast/Brunch Chef
Overview
Job Description
Weekend Chef & Daytime Chef to work with breakfast and brunch. 4 day week or 5 day week depending on applicants Training provided, great rates of pay and share of both bonus and weekly tips. We currently have an exciting opportunity for a Weekend Chef and a Daytime chef to join our team. Our chefs work a 4-day week, so we need additional cover for both through the day and also at weekends when service does become very busy. You will be working always with a kitchen team of 12 people who are either working breakfast, lunch and dinner or providing the preparation that is needed each day for our senior chefs in order to complete service. Preparation of dishes for the restaurant and functions to the highest standard, whilst ensuring the kitchen runs smoothly, safely and hygienically. Main responsibilities * Working together with the team * Using fresh ingredients to make good, quality food * Implement Health & Safety legislation and COSHH at all times * Cooking and preparation of high quality, using both great local Scottish products and that sourced from Italian artisan producers that Eusebi's imports from each week. * Be involved in weekly changing menus * Extensive food knowledge with the ability to cook and present fresh food to a consistently high standard Ideal candidate * Quality driven * Have excellent culinary skills with an attention to detail * A creative thinker with sound knowledge of the latest food trends * Have sound knowledge of hygiene, health and safety requirements * Self-motivated with the ability to work in a pressurised environment * A team player with experience of supervising a team within a similar environment * You will have Qualified to NVQ level1/2 in food preparation and cooking or equivalent This role will suit those experienced chefs with a high calibre but can please and choose the hours they work and share the bonus of the kitchen team. January Startavailable - Subject to references and attending a 3-hour trial with our head chef and owner. Responsibilities: Weekend Chef & Daytime Chef to work with breakfast and brunch. 4 day week or 5 day week depending on applicants Training provided, great rates of pay and share of both bonus and weekly tips. We currently have an exciting opportunity for a Weekend Chef and a Daytime chef to join our team. Our chefs work a 4-day week, so we need additional cover for both through the day and also at weekends when service does become very busy. You will be working always with a kitchen team of 12 people who are either working breakfast, lunch and dinner or providing the preparation that is needed each day for our senior chefs in order to complete service. Preparation of dishes for the restaurant and functions to the highest standard, whilst ensuring the kitchen runs smoothly, safely and hygienically. Main responsibilities Working together with the team Using fresh ingredients to make good, quality food Implement Health & Safety legislation and COSHH at all times Cooking and preparation of high quality, using both great local Scottish products and that sourced from Italian artisan producers that Eusebi's imports from each week. Be involved in weekly changing menus Extensive food knowledge with the ability to cook and present fresh food to a consistently high standard Ideal candidate Quality driven Have excellent culinary skills with an attention to detail A creative thinker with sound knowledge of the latest food trends Have sound knowledge of hygiene, health and safety requirements Self-motivated with the ability to work in a pressurised environment A team player with experience of supervising a team within a similar environment You will have Qualified to NVQ level1/2 in food preparation and cooking or equivalent This role will suit those experienced chefs with a high calibre but can please and choose the hours they work and share the bonus of the kitchen team. January Startavailable - Subject to references and attending a 3-hour trial with our head chef and owner.