The head chef will be responsible for day to day profitable operation of the kitchen; developing and pricing innovative menus, managing stocks minimising wastage, dealing with suppliers, delivering consistent top quality dishes to give high customer satisfaction.
The profitable operation of the kitchen, meeting GP targets and managing labour costs.
Recruitment, development and management of two commi chefs and one KP.
Ensure consistency of standards throughout the kitchen paying particular attention to quality of ingredients and finished dishes.
Define the ‘house style’, in consultation with the Front of House manager & the Directors; developing seasonal menus and introducing regular specials reflecting the availability and value of local produce.
Devise promotional menus to attract new custom.
Set up and maintain an effective hygiene and cleaning regime.
Complete, in a timely fashion, weekly business done sheets.
Successful candidates will have wide experience in a number of jobs and will feel the desire to move on to a position of greater responsibility in charge of his/her operation; in particular he or she will:
Have had experience working in a ‘rosette’ awarded kitchen.
Be currently working as a chef de partie or above.
Be able to demonstrate knowledge of menu development and pricing
Be able to demonstrate an up to date and in depth understanding of the industry.
Be ambitious, inventive and adventurous.
Be passionate about quality and taste.
Have an understanding of functional administration of restaurants and kitchens