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Line Chef Required in London

Posted: 10 days ago
Place: mayfair

The Mayfair Chippy
The Mayfair Chippy is a quintessentially British restaurant with an emphasis on great fish dishes, serving only the freshest produce to the highest standards opening in the city March 2018.
Fish  and Chips is the specialty, but we also serve traditional classic British dishes such as our famous Shepherd’s Pie, Rare breed steak and shellfish, to complement the fabulous food we also offer a selection of world wines and a British Gin bar.
Our flagship site is Located in the heart of Mayfair our independent restaurant boasts 1 AA Rosette, we are also proud to appear in the Michelin Guide 2018.
We are open for both Lunch and Dinner
The Mayfair Chippy is operated by Eatbrit enterprises LTD who also operates a restaurant within Harrods and a high profile event catering business.
Eatbrit can offer great career prospects to industry professionals as pans are in place for further new sites.
Line Chef
Duties and Responsibilities
A line Chef / Fish Fryer primary role is to input the preparation, cooking, and presentation of dishes to the company standard and following strict health and hygiene regulations at all times.
Duties and responsibilities

Working with the Executive Chef and Kitchen manager  and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation.
Working in all areas of the kitchen depending on the daily needs of the kitchen manager Preparation of a whole range of food.
To observe all Company Food Hygiene and Health and Safety policy.
To assist the kitchen manager  to check the completeness of all suppliers’ deliveries and the correctness of their invoices.
To set out, maintain and monitor high standards of cooking and presentation.
Ensuring the  kitchen is left clean and tidy at all times.
Ensuring that all completed foods are  correctly wrapped, labelled and put in out-fridge for each event.
To ensure that all completed jobs are fully checked off before shift ends.

·         Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control.
·         Ensure that cost control policies and procedures are followed.

Ensures freshness and suitability of products used by the section and that they are stored properly.
Ensures smooth running of the section during service.


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