Head Chef
Head Chef
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Job Description
Required to lead the kitchen team in a well/long established very popular restaurant
We will task you with maintaining high standards of food presentation service and health & safety practices within your kitchen and with managing the training & development needs of your team.
You will also be responsible for delivering financial targets on Menus Order Purchasing & Staff Rotas.
Undertake all training & supervising of kitchen staff & kitchen porters where & when required..
Ultimately well trust you to help us keep our kitchen compliant efficient and profitable.
- Have experience in a like for like high-quality operation
- Possess a genuine passion for cooking.
- Be driven and focussed on first-class standards across every aspect of the operation.
- Have shown loyalty and longevity throughout their career.
- Have excellent planning and organisational & team skills.
- Have excellent personal presentation and be consummately professional at all times
Have an up to date Intermediate Hygiene certificate.
Able to work with & lead a team in all sections of the kitchen.
5 days including weekends and working in a vibrant and busy environment.
In return we offer: An excellent salary negotiable depending on experience.
Responsibility
To check all prepared stations and food stocks (including dry stores) and replenish as necessary and inform the team of any relevant shortages.
Create MENU and to be in control of kitchen and stock management
To supervise and assist in the preparation of all food ensuring all necessary work is completed prior to the commencement of service.
To confirm any special requirements (including menu items and dishes) outstanding orders or work tasks required from your section.
To ensure all staff within your team are well briefed on the daily responsibilities and are given constant supervision and motivation on all aspects of their work.
To supervise and ensure the smooth and efficient service of food from the section by working and liaising with other sections of the kitchen and dining room staff at all times.
To control wastage by maintaining the correct stock levels and rotation from dry stores and refrigeration and avoid the over producing of food.
To ensure the agreed standards of food preparation and presentation are adhered to at all times.
To train all new staff to the section to the standards required by the kitchen department.
To make yourself aware and notify all your staff of all menu changes specialties function menus and changes to standards prior to the commencement of service.
To assist other sections of the kitchen in the production and service of food or the cleaning down of the section as and when required due to the workload.
To report all accidents or kitchen equipment defects to the Executive Chef
To ensure all work areas of the kitchen dry stores and refrigeration are maintained in a clean and hygienic condition at all times and especially after your shift has finished
To ensure all food stuff are dated and labelled at all times.
Job Types: Full-time Permanent
Salary: UP TO 40000-45000 per year Depends on experience
Employment Type
Full-Time
