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Chef Fable Store Job Description Position Summary The Chef at Fable Store is responsible for producing high-quality bakery, pastry, breakfast, pizza and lunch items with consistency, creativity and operational discipline. This role ensures that all products meet Fables standards of freshness, flavour, presentation and speed, while maintaining excellent hygiene and teamwork within the kitchen. Key Responsibilities 1. Bakery & Pastry Production Prepare daily bakery items such as breads, pastries, cookies, cakes and specialty baked goods. Follow precise recipes, measurements and baking techniques to ensure consistent results. Monitor proofing, baking times, temperatures and finishing details. Maintain freshness standards and ensure all baked items are visually appealing and aligned with Fables brand. 1. Breakfast & Brunch Preparation Cook breakfast dishes including eggs, pancakes, French toast, sandwiches and signature morning items. Ensure fast service during peak breakfast hours with consistent quality. Maintain full knowledge of allergens and ingredients in breakfast menu items. 1. Pizza & Lunch Menu Execution Prepare dough, sauces, toppings and pizza items according to Fables recipes. Operate pizza ovens safely and efficiently, ensuring correct bake and texture. Cook lunch dishes such as salads, bowls, sandwiches and hot items with accuracy and speed. Maintain portion control and presentation standards. 1. Kitchen Operations & Mise-en-Place Complete daily prep lists for bakery, breakfast, pizza and lunch sections. Set up and maintain workstation before, during and after service. Ensure smooth coordination between kitchen and front-of-house teams. 1. Hygiene, Safety & Compliance Follow all food safety regulations (HACCP, allergen protocols, temperature logs). Maintain cleanliness of equipment, surfaces and storage areas. Ensure proper storage, labelling and rotation of ingredients (FIFO). 1. Quality Control Monitor product quality throughout preparation and service. Ensure all items leaving the kitchen meet Fables taste, texture and presentation standards. Report any issues with ingredients, equipment or quality deviations. 1. Stock & Waste Management Assist with stock checks, deliveries and proper storage of bakery and kitchen supplies. Minimise waste through correct portioning, efficient prep and responsible use of ingredients. Communicate low stock levels or shortages to management. 1. Teamwork & Communication Work collaboratively with the Head Chef, Sous Chef and kitchen team. Support training of new staff in bakery, breakfast and pizza sections. Communicate clearly during service to maintain smooth operations. TPBN1_UKCT