Head Chef

Bailey Finch Associates are delighted to assist our client with the role of Head Chef within their establishment.

You must be a senior chef with 2 Rosette banqueting experience. The role will involve running the executive events.

Fantastic working hours 2 days off, 3 days straight shifts and two days event and banqueting

MAIN DUTIES AND RESPONSIBILITIES:

•  Responsible for the management of the kitchen and to provide direction and supervision of all employees employed in the Kitchen including supervision of events and ensuring the service are carried out to the required standard.

• Work and prepare a range of dishes that suit the business and budgeted gross profit. All dishes must be correctly costed and presented to the Executive head chef before going on the menu.

• To supervise in the preparation of regular food items, daily specialties and any other special functions.

• To assist the Executive Head Chef in the ordering of food purchases and stock control, ensuring that stock levels are in line with Company requirements.

• To maintain high levels of communication at all times, in particular ensuring special messages/requests are dealt with promptly in accordance with the executive head chef

• To ensure that maximum effort is given to achieve an efficient service whilst maintaining the highest possible standards in view of achieving a consistent two rosette cooking standard. Clear guidance will be given on standards and cost control to assist you in achieving that goal.

• To organize and check rosters, ensuring adequate staffing levels at all time are provided by the executive chef at all time and overtime or lieu time is distributed correctly if required. Rota’s will be provided by the executive head chef and will take into consideration the requirements of the business as a whole, including banqueting.

• To ensure all necessary records of Health and Safety requirements are in place, up-to-date and filed. In particular temperature-, all H&S training. The paper work is at any given time ready for inspection and approval by an EHO official.

• To control the wastage of food and make changes to the menu were appropriate to sell any food items not required by other departments

• Generally being alert for opportunities to improve the profitability of the department i.e. through controlling wastage and being responsible for the economy of all utilities and resources.