Executive Chef Assistant
2 weeks ago
- To ensure food production, quality, and menu planning meet the highest standards, as agreed with the Head Chef.
- To oversee the smooth and efficient running of the kitchen, ensuring seamless operations.
- To assist the Head Chef and sous chef in compiling food orders and developing new culinary concepts.
- To plan, prepare, cook, and present food that exceeds company and client expectations.
- To maintain the company's reputation for exceptional food and service with clients and customers.
- To provide prompt and efficient service to customers, consistently exceeding their expectations.
- To be customer-focused at all times, approachable, and quick to meet customer needs.
- To ensure all food is cooked, presented, and served in line with company standards, showcasing innovation in presentation and service.
- To assess kitchen team performance, identify training needs, and recognize potential.
- To develop the kitchen team by empowering, supporting, and motivating them, maintaining an open-door policy.
- To lead by example, ensuring a positive and productive work environment, where team members have fun and take pride in their work.
- To treat team members with respect and fairness, as you would expect to be treated.
- To ensure all financial controls, costings, wastage, and orders are met within the client budget.
- To maintain a system for quality and credit controls, ensuring purchasing is made through nominated suppliers.
- To ensure the kitchen meets statutory and company requirements for Health and Safety, Food Safety, and environmental legislation and procedures.
- To maintain equipment in good working order, ensuring safe working practices are followed.
- To report equipment faults to the Head Chef, promoting a culture of safety and responsibility.
- To ensure all employees understand and adhere to company procedures and work instructions.
- To promote environmental improvement initiatives within the business.
- To ensure compliance with the company's policy on safer recruitment and safeguarding children and young adults at all times.
- To take responsibility for contributing to your own development, with guidance from the Head Chef, and attending training courses as identified.
- To demonstrate commitment to company values in all aspects of your role.
- To act as a positive ambassador for the business.
- To attend to any reasonable request made by the client or Holroyd Howe Management.
- To assist or deputize for the Head Chef.
- NVQ qualification or equivalent.
- Good craft skills background.
- Successful progressive background in catering.
- Food Hygiene Certificate.
- Ability to display a real passion for food and customer service.
- Successful progressive background in education catering.
- Good organizational skills.
- Ability to plan ahead.
- Ability to work on own initiative.
- Good communicator at all levels.
- Bespoke benefits for employees, including free meals, career development opportunities, and a reward and recognition scheme.
- Holroyd Howe is an equal opportunities employer, committed to safeguarding and promoting the welfare of children.
- Enhanced DBS checks required for all successful applicants.
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