Head Chef
Reports to: Manager
Direct Reports: Chefs, Kitchen Porters
Area of Business: Wine Inns
Purpose
To control all aspects of the kitchen including menu planning and design, purchasing, staffing rostering and training.
Responsibilities
- To manage the day to day running of the kitchen, ensuring that all food is to the required standard
- To manage cost and quality control for both incoming and outgoing goods
- To ensure that goods are stored in the correct conditions
- To ensure that stock rotation is carried out correctly and is controlled
- To ensure that hygiene procedures are carried out correctly and documented
- To ensure temperature readings are taken accurately on a daily basis
- To implement allergen procedures and guidelines
- To ensure the health and safety of his / her team at all times
- To manage all menus in relation to costing, planning and pricing to specified deadlines
- To performance manage and develop the kitchen team on an ongoing basis
- To oversee and monitor Training of junior members of the team
- To monitor and control food wastage
- To ensure there is proper staff training and this is recorded accurately
- To ensure that a high standard of personal hygiene and appearance is maintained at all times within the kitchen
- Any other duties relevant and related to the post
Educational qualifications- NVQ Level 2 & Level 3 in Food Preparation and Cooking or equivalent qualification is essential
- Intermediate Food Safety Certificate essential
Skills and Experience- 5 years minimum experience in a busy kitchen environment, with at least 2 years previous experience at a senior level within the kitchen
- Experience of menu planning and pricing
- Full knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with all EHO regulations
- Experience of leading a team of chefs
Main Points of Contact - internal and external - Other staff in the premises
- Suppliers
- Other Chefs in Company
Other Relevant Information- Flexible regarding hours of work
Note: Pending the number of applications, the criteria for the position may be enhanced to facilitate shortlisting.
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