THE BOULEVARD  Salary

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UNIT 5-7 INCHMUIR ROAD BATHGATE EH48 2EP SCOTLAND
TIN: SC709757
 Restaurants & Gastronomy
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THE BOULEVARD
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THE BOULEVARD is looking for employees for positions:

chef de partie

  • chef de partie
  • chef/cook
  • marketing manager
  • bartender

Working hours

  • full-time

Responsibility

  • the Boulevard Bar and Grill Requires
  • food Preparation and Execution - Oversee the preparation and cooking of a wide range of dishes, ensuring exceptional taste, quality, and presentation. Maintain high standards of food hygiene and safety in compliance with health regulations
  • team Management - Wok with a team of 4 other culinary professionals, , and kitchen assistants. Provide guidance, and support to foster a positive and efficient work environment
  • inventory & Cost Control - Manage food inventory, including procurement, storage, and utilisation, while minimising waste and controlling costs. Monitor food costs, implementing strategies to optimise profitability
  • quality Assurance - Maintain a consistent standard of food quality and presentation, conducting regular evaluations and implementing necessary improvements. Stay updated on current culinary trends and techniques to enhance offerings
  • vendor Relations - Establish and maintain strong relationships with food suppliers and vendors. Negotiate pricing, evaluate product quality, and ensure timely deliveries
  • health and Safety Compliance - Adhere to all food safety and sanitation standards, ensuring compliance with local health regulations. Conduct regular inspections and implement corrective actions as necessary

Requirements

  • proven experience as a Chef or in a similar leadership role within a branded restaurant/pub group
  • extensive knowledge of various cuisines, culinary techniques, and menu development
  • strong organisational and time management skills, with the ability to multitask and meet tight deadlines
  • excellent interpersonal skills to effectively work and motivate a diverse team
  • exceptional creativity and attention to detail in food preparation and presentation
  • strong understanding of food cost control and inventory management
  • up to date knowledge of health and safety regulations and practices
  • excellent communication skills to the senior management team & directors