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Head Chef
3 months ago
Must have 3 + years references & been in the UK for 3 years minimum.
Salary £39K/annum + overtime x 1.5 hours
10 weeks holiday
Monday
Friday
The post-holders key activities include:
Line Management and support
Manage your outlet so that all preparation and cooking of menu items are to the highest standards at all times, using knowledge of food trends, paring and technical skills and ensure kitchen team works to costings and pre-determined recipes.
Manage, plan and cost menus, providing interesting and balanced menus within the price set to achieve outlet targets, taking in consideration colour, content, balance, freshness, flavour and food trends.
Ensure orders are correct, there is the correct amount of stock held for the business needs, ordered from nominated suppliers as set out by Food & Beverage office.
Able to support and manage both kitchen team and back of house service teams in all areas, making sure food safety management of the departments are followed.
Manage the Reporting of any faulty equipment or hazards in a timely manner, follow up with Department of works team ensuring all equipment is maintained.
Support the back of house manager to manage the back of house service team so that the kitchen areas, designated equipment and utensils are always kept clean, tidy and stored to a high standards at all times.
Manage your outlet team and support back of house service team so that the service to customers/clients is provided in an efficient and professional manner at all times, this includes working with front of house managers and staff to deliver a high standard of service.
Manage your outlet so that you and your team work effectively to ensure the department achieves its aims and objectives.
Cost all menus in accordance with outlets GP%, manage and monitor the performance of the outlet so that financial targets are met.
This includes recording daily wastage and quantities sold, inter kitchen transfers, work with F&B office to produce daily/weekly food flash spends, weekly and monthly GP%.
Analyse weekly sales mix and take remedial action to improve performance and to grow the business in your outlet through maximising uptake, spend per head and achievement of gross profit target.
Produce and manage a structed weekly rota to control staffing budget so that staff working flexible & efficiently and working to correct rotas at the allocated times.
The qualifications required for the post:
Whilst proven experience and ability are more important than technical qualifications,
you will have formal chef qualifications up to level 2 (or equivalent) in Professional Cookery.
You will also be fully qualified in all essential health and safety legislation including food safety to level 2 as a minimum requirement, you will also have excellent knowledge of H.A.C.C.P and C.O.S.H.H.
The knowledge, skills and experience required for the post are outlined below. Each element will be assessed in the examples you provide in your application.Should you be invited for a longlist interview these areas will be assessed in more depth during the recruitment process.
If this is what you are looking for please apply ASAP by clicking on the link below or contact Joshua for more information.
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