PURPOSE OF THE ROLE
The Head Chef is directly responsible for the production, preparation and quality of all food services.
As a key part of the senior management team of the kitchen department, the Head Chef must be passionate and capable in directing our busy restaurant whilst also taking overall responsibility for the ordering, preparing and serving of all meals – including day-to-day high volume and high-quality meal production to an exceptional standard and within budget – and building a strong team.
ESSENTIAL DUTIES & RESPONSIBILITIES
- Ensure the efficient and smooth running of the kitchen and meet restaurant objectives
- Maintain operations with policies and standard operating procedures
- Promote and maintain a fair and good working relationships throughout team
- Communicate effectively with the team through regular meetings
- Lead, motivate, train and develop the team to support the development of all members
- Ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work inside the Kitchen
- Prepare and distribute duty rotas for the staff, taking into account planned activities and any staff absence.
- Ensure that rotas are clearly displayed and manage any necessary changes
- Manage and maintain correct team levels, identify recruitment needs and take an active role in search and selection activities (including legal working documents) and the appointment of team. Any manager roles must be agreed with your Executive Chef.
- Ensure every new team member has an inspiring and informative induction, with clear expectations and sufficient training provided.
- Able to perform evaluations during probationary periods and performance reviews for improvement and development, these must be documented, recorded and saved in their team file for further review.
- Identify and action training and development needs and procedures including twice yearly appraisals.
- Responsible of effective recording of staff training
- Deliver a strong talent and succession plan for the business.
- Professionally deal with any staff complaints/ or grievances promptly seeking advice from HR & Ops manager in line with company guidelines.
- Responsible for ensuring consistent high quality of food preparation and service
- Coordinate the day-to day activities of Commis chef, Sous chefs and take responsibility for the management and supervision of Kitchen Porters to ensure that team goals are achieved
- Ensure hygiene practices for food handling, general cleanliness and maintenance of kitchen is compliant and in accordance with regulations, company policies and due diligence procedures.
- Ensure an effective stock rotation procedure and stock control system
- Manage and control food costs
- Take action to minimise wastage at all stages of food production through controls, keeping records and making reports as required.
- Ensure that food production is achieved within a budget limit
- Maintain and develop relationship with suppliers
- Inspect all incoming products ensuring all quality standard
- Ensure that details of all orders are recorded according to set procedures, ensuring that the relevant paperwork is received and processed
- Ensure all foods in fridge’s and freezer are stored as per health department regulations
- Establishing and monitoring financial controls in all areas, including managing labour effectively & stock
- Take full accountability for all cash management throughout the business, conduct thorough investigations into any cash loss and report to your ops manager.
- Take ownership of business results including guest experience, sales, profit and loss, safety, productivity engagement, turnover, stock and consumables.
- Ensure that high levels of customer service are maintained at all times
- Meet with any guest as required
- Carry out risk assessments as required to ensure team safety
- Full awareness and adherence to licensing, data protection, Health and Food Safety
KEY SKILLS REQUIRED
- Previous experience in the same position
- Passion for high quality food service and experience
- Ability to troubleshoot
- Ability to manage and lead a team
- Attention to detail
- Ability to work in a fast-paced environment
- Strong communication skills
Company Offers attractive compensation package;
· Monthly Service Charge Share
· Annual Leave, Sick Leave, Child Care Leave, Marriage Leave etc
· Overtime pay
· Provision of meal/ meal allowance
· Staff Discount
· 5 days work week, 44 hours per week
· Uniforms provided
· Health and dental care provided
· Employee retention
