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Head Chef - Independent City Centre Restaurant
The Potted Pig
The Post
To work and manage the daily running of a busy kitchen. You will be an exceptional chef with an eye for detail and the ability to demand and maintain the highest standards every time. As a senior member of the organisation you will have excellent communicational skills and an approachable manner and have a hands on attitude with great emphasis on exceeding results, therefore exceeding both customer and staffs expectations. Your infectious enthusiasm and commitment builds a positive team spirit and a loyalty. You will have a determined drive and energy to see your business succeed and lastly you must be passionate about food and people.
Responsibilities
To manage the quality and hygiene of the food cycle from delivery through to service.
To ensure all company compliances are met and is in line with industry legislations this includes health and safety as well as EHO. Keeping all EHO paperwork up to date and ensuring all kitchen members comply and are responsible when you are not present.
To report any faults of equipment and appliances to management and to ensure equipment is not used until rectified.
Plan and control holidays with the operation to self cover where practical.
The ability to recruit, coach and develop your team and identify talent for promotion and progression within the company.
To build a strong partnership with the Restaurant Manager and FOH team.
To maintain and care for stock levels and ensure stock rotation is followed.
To carry out appraisals for all staff and identify any needs or shortfalls that they might have and to act upon it.
All paperwork and invoices to be recorded, processed and accounted for any shortfalls or mistakes to be identified and rectified.
To have regular kitchen staff meetings.
To record all wastage and ensure it is kept to a minimum.
To ensure all stocktakes for kitchen are done on time and accurately any discrepancies must be investigated and rectified immediately before they are sent to the area manager.
To coach and mentor new and existing chefs.
To be fully responsible for ensuring standards of cleaning and hygiene are consistently excellent.
To have a strong understanding of food and wage costs and to be able to deliver agreed sales targets and ensure all kitchen staff are trained on dish specification and how to achieve food GP margins.
Ensure all stock is secure and no loss of stock is experienced.
