Executive Chef and Brasserie Operations Manager
2 days ago
- Collaborate with the Head Chef to oversee kitchen management, including food preparation, service, and staff supervision.
- Lead the kitchen team during service, ensuring dishes are prepared and presented to the required standard.
- Contribute to menu development, creating new dishes that reflect the brasserie's style and seasonal ingredients.
- Maintain high standards of quality, consistency, and presentation in all food prepared.
Additional responsibilities include overseeing stock management and ordering, monitoring kitchen performance, and ensuring compliance with food safety and hygiene regulations. Training and mentoring junior chefs is also an essential part of this role.
Requirements and Qualifications- A minimum of 5 years' experience as a senior chef in a fine dining, high-volume establishment.
- Strong culinary skills, with experience in menu development and kitchen operations.
- Excellent leadership skills, with the ability to deliver high-quality service and maintain a clean and safe working environment.
- Knowledge of food safety and hygiene regulations, with a commitment to maintaining high standards.
- Experience in training and mentoring junior chefs.
- The ability to work under pressure, particularly during busy service periods, while maintaining high standards of quality and presentation.
- Flexible availability for peak periods, including weekends, evenings, and matchdays.
We offer a competitive salary of £45,000 per annum, plus excellent benefits:
- Performance-related bonus
- E employer pension contribution
- Life assurance (1 x annual salary)
- A buy and sell holiday scheme of up to 3 days (FTE)
- Volunteering days via our charity partner STOP HUNGER
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