Head Chef
7 days ago
We are looking for a dynamic, professional and experienced Head Chef to join our team on the start of this exciting journey.
Purpose of the Post:
To develop and produce consistently high quality and inspiring food within gross profit percentages. Plan and co-ordinate the kitchen team to ensure the provision of an effective and efficient service.
To conduct duties of the role in accordance with health and hygiene legislation and Departmental procedures.
To develop members of the kitchen team.
Key Responsibilities:
Food Production and Planning;
* To be responsible for maintaining a consistent high standard of food production
* To plan and develop new dishes which reflect the diverse customer base
* To develop and produce menus in conjunction with the needs of internal and external clients to reflect the character of the venue
* To be aware of seasonal ingredients in order to effectively plan dishes
* To undertake daily ordering and transfer of stock, ensuring all guidelines for good stock control procedures are followed
* To carry out monthly stock takes
* To provide advice and guidance to team members and service staff on all portion sizes and wastage control, in line with department procedure
Staff Management;
* To communicate effectively with team members and meet with the Catering and Events Supervisor on a daily basis in order to maintain good working practices and procedures
* To swiftly notify the Catering and Events Supervisor of any staff matters that may require further action
* To monitor sickness and attendance levels for kitchen staff
* To conduct regular staff appraisals for all kitchen staff and plan any required training
Finance;
* To understand and comply with budgetary constraints within the areas of responsibilities
* To fully understand and support the agreed Food GP% for areas of responsibility
* To plan staff weekly work schedules, ensuring compliance with budgetary constraints
Health and Safety;
* To fully understand and comply with the requirements to ensure safe working of all equipment
* To monitor and promptly report any faulty equipment to the Line Manager
* To comply with all departmental health and safety procedures, and have full understanding of HACCP and COSHH regulations
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