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Executive Chef

2 months ago

Sevenoaks, Kent, United Kingdom K.B.C. Associates Limited Full time

Job Summary:

Under the general guidance of the General Manager, the Head Chef is responsible for providing the highest food quality consistent with cost control and profitability margins of the kitchen to maximize guest satisfaction and food profitability. The Head Chef is responsible for all aspects of managing the kitchen and the respective employees, ensuring quality preparation and service delivery of all menu items.

Key Responsibilities:

  • Organize high volumes of work while maintaining a quality product.
  • Purchase food quantities, factoring in the number of residents by meal period.
  • Monitor and facilitate communication between kitchen production and service staff.
  • Assure that proper safety, hygiene, and sanitation practices are followed.
  • Monitor and make sure staff follows all applicable laws, especially in regards to food safety and sanitation.
  • Maximize guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the kitchen.
  • Control and order all fresh products and dry storage items required by kitchen and related departments to ensure correct quality and par stock.
  • Develop guest/market-oriented menus, and change menus regularly to reflect local, seasonal and national trends.
  • Ability to communicate with staff and residents both verbally and in writing.
  • Apply all required cooking techniques based on standard menus.
  • Adhere to all corporate purchasing programs.
  • Plan for special events and holiday functions.
  • Always maintain proper food holding temperatures.
  • Take month-end food inventory and extend totals accurately.
  • Read and understand financial performance and results.
  • Accurately observe and define staff performance issues and provide corrective solutions.
  • Always follow company operating standards.
  • Meet weekly with General Manager to update department performance, prioritize, and set goals.

Risk Management:

  • Maintain a complete knowledge of all emergency procedures.
  • Instruct and train staff in the correct usage and care of all food service equipment.
  • Ensure that all potential and real hazards are reported and reduced immediately.
  • Ensure that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
  • Ensure that employees work in a safe manner that does not harm or injure self or others.
  • Ensure that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.
  • Fully understand the company fire, emergency, and bomb procedures.
  • Ensure that employees work in a safe manner that does not harm or injure self or others.
  • Stimulate and encourage a general awareness of health and safety.
  • Strictly enforce all company policies and procedures.
  • Ensure all department equipment repairs are timely and proactive.
  • Practice proper storage of all food, supplies, and chemical safety.
  • Ensure the protection of all company assets by securing all storage areas after and during hours of operation.
  • Follow and implement Food safety Hygiene, Natasha Laws, Allergen awareness and any specific local or national law specific to food and drink.
  • Follow and implement EHO guidelines and create records for internal and external audit purposes.

Customer Service:

  • Interact with residents and family members in a positive and professional manner.
  • Present all food products that are properly prepared and of high quality.
  • Conduct daily food service line-ups to explain the day's menu offerings.
  • Post production schedules for staff each day.
  • Maintain a professional and positive attitude with other departments and their staffs.
  • Maintain department cleanliness standards at all times.