Head Chef

2 weeks ago

Eastbourne, United Kingdom Headland Ventures Full time

Head Chef

Overview: As the Head Chef, you will lead culinary operations across various sectors, including Events & Conferences, The Stage Door Pub, and two Grab & Go Cafes. This multifaceted role demands strong leadership, creativity, and organization to ensure the delivery of exceptional dining experiences across different settings.

Key Responsibilities:

1. Events & Conferences:

  • Design and execute menus for a wide range of events, from small delegate packages, large gala dinners, festivals and large off site hospitality events.
  • Coordinate with Events & Conference team to understand client preferences and dietary requirements.
  • Oversee kitchen operations during events to ensure timely and high-quality food service.
  • Maintain inventory control and manage food costs within budgetary constraints.

2. The Bohemian:

  • Develop & Deliver a European-style food service concept aligned with the pub's vision.
  • Train kitchen staff on menu execution, presentation, and food safety standards.
  • Continuously refine offerings based on customer feedback and market trends.

3. Grab & Go Cafes:

  • Continue to develop a diverse & seasonal menu of homemade sandwiches, pastries, and cakes for the cafes.
  • Establish efficient production processes to meet demand during peak times.
  • Ensure consistent quality and freshness of grab-and-go items.

4. Team Management:

  • Recruit, train, and supervise a team of chefs to support operations across different areas.
  • Foster a collaborative and positive work environment to maximize productivity and morale.
  • Conduct regular performance evaluations and provide constructive feedback.
  • Coordinate staffing schedules with our other head chefs to ensure adequate coverage during busy periods.

5. Quality Control and Compliance:

  • Uphold high standards of food quality, hygiene, and safety in accordance with regulations.
  • Monitor kitchen equipment maintenance and repair needs.
  • Maintain all HACCP, RIDDOR & COSHH Procedures to prevent foodborne illnesses and maintain cleanliness.
  • Stay updated on industry trends and culinary innovations to enhance offerings.

Requirements:

  • Proven experience as a Head Chef or Senior Sous in a similar hospitality environment or hotel setting.
  • Strong culinary skills with a creative flair and a passion for food innovation.
  • Excellent leadership abilities to inspire and motivate kitchen staff.
  • Outstanding organizational and time management skills to handle multiple priorities.
  • Knowledge of food safety regulations and compliance standards.
  • Flexibility to work evenings, weekends, and holidays as required.
  • Effective communication skills to liaise with clients, staff, and suppliers.

Working Hours: 45 hours per week, with flexibility required based on business needs.


AMRT1_UKCT

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