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Head Chef Required in London

Posted: 63 days ago
Place: Central London, Greater London

Overall Role Objective:

Develop creative menus for a long established and very popular environment, in line with Joe’s brand image.
To manage the kitchen operation to maximize profitability, ensure adequate standard of service and utmost product quality are maintained.
To maximize team performance to deliver excellent customer service to all clients.

Key Responsibilities:
Include but are not limited to;
Food
Regularly create and develop unique, seasonal menus at high standard using only finest, hand-picked ingredients.

Modern spin on classic European Menu
Mix the tradition of Joe’s Café history with new, trendy regional dishes.

Plan, direct, supervise food preparation and food presentation.

Work with suppliers to source freshest, finest ingredients directly from farm/fisherman.
Liaise with GM to adapt food proposition according to customers’ needs.
Ensure excellent food execution and delivery is organised to highest standards.

Train the floor staff on the menu

Prepare training materials with ingredients, sourcing and preparation techniques.
Work with Assistant Restaurant Manager and Supervisor on tasting notes and food/drinks pairing propositions.
Organise and lead weekly training on menu for chefs and front of house staff (involve Sous Chefs)

Team Management
Responsible for the recruitment and training of the kitchen brigade.
Manage and train the kitchen team to top standards in European gastronomy.
Ensure the Kitchen team is aware of the standards of performance and they deliver their work to those standards.
Collaborate with the General Manager to plan and develop recipes and menus taking into account seasonal availability of ingredients, production costs and likely consumer demand. Menus will need to meet quality standards.
Operation
Ensure efficient and professional kitchen operation at all times.
Prepare rotas to meet business needs and ensure staffing levels and cost are kept within budget.
Ensure the smooth running of the kitchen on a day to day basis.
Ensure effective purchasing practices in line with budgets.
Responsible for the all the equipment within the kitchen operation.
Financial Performance
Prepare annual budget for department in liaison with the Restaurant Area Manager.
Follow relevant Company control procedures.
Maintain consistent food costs without compromising Company standards.
Forecast and control wage cost effectively.
Completion of month end reports: accurate physical stock take of all food within the restaurant entering information onto stock sheets, cross checking pricing, collection of management accounts.
Legal Responsibilities
Health and Safety - ensure compliance with health and safety standards in the kitchen. Liaise with the Facilities Manager as necessary to ensure that all risk assessments are completed in in the kitchen areas and are reviewed in accordance with risk assessment guidelines.
Encourage safe working practices
Complete Kitchen Management System for Food Safety Regulations, and ensure that all Kitchen team follow and complete the documentation.
Maintain health and hygiene regulations to the highest standards.
Liaise with the Restaurant General Manager to ensure that all Joe’s standards in the kitchen are met and any issues that are highlighted are resolved immediately.
Key Relationships:

Restaurant Area Manager
Kitchen staff
Restaurant Manager and waiting staff
Facilities
Suppliers
Health and Safety Inspectors

Person Specification/Skills:

The candidate will need to have:
A strong experience in both traditional and modern European cuisine.
At least 10 years successful career in the field including having worked in high end restaurants.
Sound experience in kitchen management
A genuine passion for food culture (including international food)
Ability to plan, organise, budget and prioritise.
Excellent communication and leadership skills.
Ability to work both as a team and to manage and supervise others.


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