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Head Chef

K.B.C. Associates Limited
Posted 4 days ago, valid for a month
Location

London, Greater London WC2N 5DU, England

Salary

£39,134 per annum

Contract type

Full Time

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Sonic Summary

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  • The Head Chef position is a full-time, contracted role requiring 40 hours a week over 5 days out of 7.
  • The role involves leading the kitchen to achieve high standards of food production while maintaining a quality-focused culture.
  • Candidates should have a minimum of 5 years of experience in a similar position and a proven ability to work within a budget.
  • The Head Chef will collaborate with the Hotel Operations Manager to oversee the Food and Beverage Department and ensure staff training and development.
  • The salary for this position is competitive and commensurate with experience, reflecting the responsibilities and expectations of the role.

The Head Chef position is Full Time, Contracted 40 Hours a Week (5 days out of 7 days)

As a member of the Hotel Management Team, you will lead the kitchen function to achieve the highest standards of food production. Responsibility is for the creation and maintenance of a strong and customer-focused, performance driven quality culture with focus upon culinary excellence and cleanliness in the workplace. You will work within an agreed budget and will have responsibility for the efficient running of the department striving to improve quality standards, profitability, staff development and retention. The ability to demonstrate effective and co-operative team working with colleagues at all levels is also a prime requirement of the role. In addition to managing the Kitchen section, you will partner with the Hotel Operations Manager in overseeing the Food and Beverage Department by providing ongoing support to the Food and Beverage (Restaurant & Lounge, Room Service & Conference & Events) Departments with providing full Training and ongoing Development.

To continually monitor operations to achieve consistency in the following areas : ? Quality of food product. ? Quality of food preparation. ? Quality of food presentation. ? Quality in all outlets. To taste food products daily, prior to service, to judge quality and overall consistency. To properly interpret current and new trends for appropriate application within ' menu range. To demonstrate a variety of culinary techniques and regularly uses these in the development of his/her employees. To fully comply with the alternative cuisine method of preparation (as outlines in the alternative cuisine manual). To produce healthy and nutritionally balanced food for the staff restaurant, within budget restraints. To continually seek alternatives to high cost menu items to ensure price, value, perception and profitability. To review daily menus for design and wording, composition, incorporation of alternative cuisine, variety (seasonal dishes) and balance.

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In order to submit this application, a TotalJobs account will be created for you. As such, in addition to applying for this job, you will be signed up to all TotalJobs’ services as part of the process. By submitting this application, you agree to TotalJobs’ Terms and Conditions and acknowledge that your personal data will be transferred to TotalJobs and processed by them in accordance with their Privacy Policy.