Head Chef

PURPOSE

• To oversee all aspects of kitchen operations, meeting KPI benchmarks for profitability, and maintaining company standards for food safety and staff welfare.
• To cook alongside others to produce bulk preparations and a la carte orders, ensuring that the quality of all products presented to customers and staff meets establishment standards.
• To supervise and progress the skills of junior employees in the kitchen.

SPECIFIC DUTIES & RESPONSIBILITIES

• Kitchen Profitability. Meeting KPI Benchmarks for purchasing & labour.
• Food Control Plan, maintaining our ‘A’ grading.
• Creative direction, menu development in line with industry trends.
• Develop and prepare specials, educating your junior staff in how they are costed out.
• Undertake recruitment activities to attract and retain high quality team members.
• Undertake performance reviews with each team member.
• Lead the Service period, meeting standards for time and presentation.
• Maintain stock levels in line with seasonal expectations.
• Complete all routine assignments in task management software.
• Maintain establishment policies and procedures, following all recipes and instructions in good spirits.
• Set and maintain standards for food safety in all food preparation areas.
• Ensure all equipment and work environments are operated in a safe manner.
• Uphold positive and engaging morale in the kitchen.
• Manage & rotate stock according to stock rotation plans.
• Demonstrate and maintain standards for food safety in all food preparation areas.
• Responsible for the operation and organization of all food preparation areas.