Head Chef

AP&Co. was established over forty-three years ago in 1981 with the ambition of changing the face of private and corporate entertainment, providing clients with creative food styling, presentation, and service well ahead of its time. We are a family of creative and skilled professionals that bring a wealth of experience to all our events, we create tailored experiences that encourage the very best collaboration with our clients, pushing the boundaries of food and luxury event design and captivating the imaginations of our guests

Head Chef

Reports to: Culinary Director

Role Overview:

We are seeking a passionate and dedicated Head Chef who excels in both culinary execution and team management. In this key role, you will be responsible for ensuring the smooth operation of the kitchen, maintaining the highest standards of food quality, and fostering a positive and productive environment for your team. You will play a crucial part in creating exceptional food experiences for our guests, ensuring consistency across all dishes, and continuously innovating within the kitchen.

The ideal candidate for our Head Chef position will have:

• Experience in Michelin-starred or Rosette restaurants
• A background in events and catering
• Proven leadership and team management skills
• A keen eye for detail and a dedication to maintaining the highest standards of quality
• The ability to lead by example, collaborating closely with senior management to drive the success of the kitchen and the business

Benefits:

Competitive salary range of £70,000 - £75,000 pa

33 days of annual leave, including 8 bank holidays

Days in lieu given for any weekends or bank holidays worked (majority work week is Monday - Friday)

Daily staff lunch provided

Staff outings and social events throughout the year

Birthday off

Pension scheme with auto-enrolment

Opportunities for training and professional development

If you believe you are the right candidate for this role

Please send the following along with your CV:

Menu of 2 canapes, 1 starter, 1 main course to be prepared and plated within 8 hours

An Ingredient list and any equipment needed

Key Responsibilities for the role:

Controlling and directing the food preparation process

Managing and working closely with other Chefs of all levels

Being responsible for Food Hygiene, health and safety and staff training

Supporting the culinary director in the general running of the kitchen

Managing the kitchen staff and general running of the kitchen

Designing menus and concepts with the development chef and culinary director.

Writing recipes & preparation lists

Costing dishes and kitchen labour

Leading a team of chefs in cooking and preparing meals, including checking food quality, and overseeing cooking techniques.

Working within specified budgets.

Ensuring the kitchen meets high standards of quality.

Managing completion of food hygiene documents to comply with the law.

Establishing strong relationships with staff in other areas of the business, including managers and front of house teams

Deputising for the culinary director in their absence.

Ordering ingredients, supplies and negotiating with suppliers.

Managing inventory and keeping control of stock.

Organising produce and ensuring strict adherence to food hygiene regulations.

Supervising all food preparation.