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Head Chef - SACHI Japanese Restaurant
Summary
Head Chef - SACHI Japanese Restaurant
| Salary | £45000 / Year |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | Halkin Arcade, 19 Motcomb St, Belgravia, London SW1X 8LB, UK |
Head Chef - SACHI Japanese Restaurant
Description
Role: Head Chef (SACHI Popup - October 2020, SACHI Restaurant – Spring 2021)
Type: Permanent | Full-time
Report: Executive Head Chef
Salary: £45,000 per annum
Role
We are looking for an experienced Head Chef to join our new and exciting SACHI Japanese Restaurant opening early 2021. The restaurant boasts 100 covers across the lower ground floor and external cocktail terrace. To introduce this exciting new restaurant, we will be launching an exclusive ‘taster’ 20 cover popup this October 2020. The Head Chef will also be involved with our Japanese inspired Café Kitsune. The Head Chef will act as a role model for his team to look to for inspiration and support. The Head Chef will be passionate about Japanese cuisine and culture, have great creative skills and be able to work under a fast-paced environment. The role has the overall responsibility for managing and leading the kitchen brigade, food quality, cost and profit margins. They will take charge of the smooth running of the kitchen with full operational responsibilities. To ensure the team are performing to their highest potential in all aspects of their job whilst adhering to Company standards, policies, procedures and statutory requirements.
Responsibilities
• Working closely alongside the Executive Chef with menu creation and tastings
• Ensuring high levels of Food and Health & Safety are maintained at all times
• Identify and rectify any Food Hygiene and Health & Safety issues to ensure the welfare of both staff and guests. Address and report any complaints, accidents, incidents or other irregularities to the GM
• Full accountability for consistency of food quality, presentation, portion control, storage and stock rotation
• Responsible for a high standard of cleanliness and organisation of all food areas and equipment
• Staff Management including shift planning, updating relevant systems, recruitment, training and development
• Work closely with the General Manager to ensure the appropriate standards are being met
• Ensure the kitchen is well staffed, prepped and organised to ensure an efficient and smooth service
• Constantly observe the team’s performance throughout service, anticipating problems before they arise
• Liaise with the management team ensuring all relevant customer feedback and other issues are discussed and agreed
action is taken where necessary
• Ensure weekly meetings take place with the management team and the Head Chef promoting effective communication
between both back and front of house
• Supporting the GM to ensure consistency and quality of food is in keeping with Pantechnicon standards
Financials
• Ensure food margins are achieved at targeted levels
• Ensure low wastage levels of both food are maintained through accurate recording, training and active monitoring.
• Maintain (but keep confidential) a detailed knowledge of the Company’s financial reports
• Participate in monthly finance meetings
• Manage BOH wage cost
People Management
• Lead by example to create, promote and generate a positive work environment by ensuring the team operate in an
empathetic, fair and professional manner
• Build effective and constructive relationships within each department, demonstrating excellent communication and
influencing skills
• Ensure you and your management team are familiar with and adhering to company HR Procedures
• Monitor all rotas, double checking they have been written to ensure that high service levels are maintained whilst
controlling wage costs, managing staff requests, accounting for business levels and providing adequate time for staff to rest
• Ensure all managers are participating in daily briefings and trainings, including ad-hoc product knowledge training;
enhancing a culture of learning and development within the venue
• Identify gaps and shortfalls within the team and take the appropriate course of action as agreed with the Operations Team
• Work alongside Operations & HR to develop knowledge and positive relations between both back and front of house
• Be a strong, supportive and motivating leading figure, delivering passion and focus to the group
• Collaborate with the management team for staff appraisals
• Adhere to the Pantechnicon BOH induction plan to ensure new joiners have a full understanding of their role and
responsibilities
Private Events and Functions
• Ensure that all functions and events are well organised and that the on-site execution is smooth
• Ensure all menu change procedures are clearly understood by the management teams and that all deadlines and process
are adhered to
• Communicate required service, offerings and changes to the event as confirmed by the Executive Chef and Operational
team.
Health & Safety
• Have exceptional knowledge of Food Hygiene and Health & Safety Regulations
• Maintain and support the delivery of Health, Safety, Food Hygiene, Allergen, Fire and COSHH regulations
• Maintain a full understanding of third party provider Food Alert and have the ability to train the management team
• Operate safe practices, act as a role model and provide guidance to staff to ensure that the safety of the team and our
customers is protected.
• Support the venues by ensuring legislation is adhered to and for keeping up to date with changes in legislation and
regulations
• Ensure that all maintenance and repairs are reported in the correct manner and that all equipment is handled carefully by
staff, avoiding abuse
• Ensure equipment is used and maintained in line with completed risk assessment and report any issues to the Executive
Chef
Essential Skills & Requirements
• A minimum of 5 year’s experience in a similar role, preferably Japanese cuisine
• Passionate and strong understanding of Japanese cuisine and culture
• A strong understanding of Food, Health & Safety including COSHH and HACCP
• You must have strong communication skills with the ability to communicate at all levels and effectively coach and development of the team
• Experience of managing a large kitchen brigade
• Works well in a pressurised and busy environment
• Hardworking, self-motivated and dedicated about the position
• A good understanding of budgeting, forecasting and labour control
• Good working knowledge of general computer systems
• Effective time management skills and the ability to multitask
• Attention to detail
Type: Permanent | Full-time
Report: Executive Head Chef
Salary: £45,000 per annum
Role
We are looking for an experienced Head Chef to join our new and exciting SACHI Japanese Restaurant opening early 2021. The restaurant boasts 100 covers across the lower ground floor and external cocktail terrace. To introduce this exciting new restaurant, we will be launching an exclusive ‘taster’ 20 cover popup this October 2020. The Head Chef will also be involved with our Japanese inspired Café Kitsune. The Head Chef will act as a role model for his team to look to for inspiration and support. The Head Chef will be passionate about Japanese cuisine and culture, have great creative skills and be able to work under a fast-paced environment. The role has the overall responsibility for managing and leading the kitchen brigade, food quality, cost and profit margins. They will take charge of the smooth running of the kitchen with full operational responsibilities. To ensure the team are performing to their highest potential in all aspects of their job whilst adhering to Company standards, policies, procedures and statutory requirements.
Responsibilities
• Working closely alongside the Executive Chef with menu creation and tastings
• Ensuring high levels of Food and Health & Safety are maintained at all times
• Identify and rectify any Food Hygiene and Health & Safety issues to ensure the welfare of both staff and guests. Address and report any complaints, accidents, incidents or other irregularities to the GM
• Full accountability for consistency of food quality, presentation, portion control, storage and stock rotation
• Responsible for a high standard of cleanliness and organisation of all food areas and equipment
• Staff Management including shift planning, updating relevant systems, recruitment, training and development
• Work closely with the General Manager to ensure the appropriate standards are being met
• Ensure the kitchen is well staffed, prepped and organised to ensure an efficient and smooth service
• Constantly observe the team’s performance throughout service, anticipating problems before they arise
• Liaise with the management team ensuring all relevant customer feedback and other issues are discussed and agreed
action is taken where necessary
• Ensure weekly meetings take place with the management team and the Head Chef promoting effective communication
between both back and front of house
• Supporting the GM to ensure consistency and quality of food is in keeping with Pantechnicon standards
Financials
• Ensure food margins are achieved at targeted levels
• Ensure low wastage levels of both food are maintained through accurate recording, training and active monitoring.
• Maintain (but keep confidential) a detailed knowledge of the Company’s financial reports
• Participate in monthly finance meetings
• Manage BOH wage cost
People Management
• Lead by example to create, promote and generate a positive work environment by ensuring the team operate in an
empathetic, fair and professional manner
• Build effective and constructive relationships within each department, demonstrating excellent communication and
influencing skills
• Ensure you and your management team are familiar with and adhering to company HR Procedures
• Monitor all rotas, double checking they have been written to ensure that high service levels are maintained whilst
controlling wage costs, managing staff requests, accounting for business levels and providing adequate time for staff to rest
• Ensure all managers are participating in daily briefings and trainings, including ad-hoc product knowledge training;
enhancing a culture of learning and development within the venue
• Identify gaps and shortfalls within the team and take the appropriate course of action as agreed with the Operations Team
• Work alongside Operations & HR to develop knowledge and positive relations between both back and front of house
• Be a strong, supportive and motivating leading figure, delivering passion and focus to the group
• Collaborate with the management team for staff appraisals
• Adhere to the Pantechnicon BOH induction plan to ensure new joiners have a full understanding of their role and
responsibilities
Private Events and Functions
• Ensure that all functions and events are well organised and that the on-site execution is smooth
• Ensure all menu change procedures are clearly understood by the management teams and that all deadlines and process
are adhered to
• Communicate required service, offerings and changes to the event as confirmed by the Executive Chef and Operational
team.
Health & Safety
• Have exceptional knowledge of Food Hygiene and Health & Safety Regulations
• Maintain and support the delivery of Health, Safety, Food Hygiene, Allergen, Fire and COSHH regulations
• Maintain a full understanding of third party provider Food Alert and have the ability to train the management team
• Operate safe practices, act as a role model and provide guidance to staff to ensure that the safety of the team and our
customers is protected.
• Support the venues by ensuring legislation is adhered to and for keeping up to date with changes in legislation and
regulations
• Ensure that all maintenance and repairs are reported in the correct manner and that all equipment is handled carefully by
staff, avoiding abuse
• Ensure equipment is used and maintained in line with completed risk assessment and report any issues to the Executive
Chef
Essential Skills & Requirements
• A minimum of 5 year’s experience in a similar role, preferably Japanese cuisine
• Passionate and strong understanding of Japanese cuisine and culture
• A strong understanding of Food, Health & Safety including COSHH and HACCP
• You must have strong communication skills with the ability to communicate at all levels and effectively coach and development of the team
• Experience of managing a large kitchen brigade
• Works well in a pressurised and busy environment
• Hardworking, self-motivated and dedicated about the position
• A good understanding of budgeting, forecasting and labour control
• Good working knowledge of general computer systems
• Effective time management skills and the ability to multitask
• Attention to detail
Role: Head Chef (SACHI Popup - October 2020, SACHI Restaurant – Spring 2021)
Type: Permanent | Full-time
Report: Executive Head Chef
Salary: £45,000 per annum
Role
We are looking for an experienced Head Chef to join our new and exciting SACHI Japanese Restaurant opening early 2021. The restaurant boasts 100 covers across the lower ground floor and external cocktail terrace. To introduce this exciting new restaurant, we will be launching an exclusive ‘taster’ 20 cover popup this October 2020. The Head Chef will also be involved with our Japanese inspired Café Kitsune. The Head Chef will act as a role model for his team to look to for inspiration and support. The Head Chef will be passionate about Japanese cuisine and culture, have great creative skills and be able to work under a fast-paced environment. The role has the overall responsibility for managing and leading the kitchen brigade, food quality, cost and profit margins. They will take charge of the smooth running of the kitchen with full operational responsibilities. To ensure the team are performing to their highest potential in all aspects of their job whilst adhering to Company standards, policies, procedures and statutory requirements.
Responsibilities
• Working closely alongside the Executive Chef with menu creation and tastings
• Ensuring high levels of Food and Health & Safety are maintained at all times
• Identify and rectify any Food Hygiene and Health & Safety issues to ensure the welfare of both staff and guests. Address and report any complaints, accidents, incidents or other irregularities to the GM
• Full accountability for consistency of food quality, presentation, portion control, storage and stock rotation
• Responsible for a high standard of cleanliness and organisation of all food areas and equipment
• Staff Management including shift planning, updating relevant systems, recruitment, training and development
• Work closely with the General Manager to ensure the appropriate standards are being met
• Ensure the kitchen is well staffed, prepped and organised to ensure an efficient and smooth service
• Constantly observe the team’s performance throughout service, anticipating problems before they arise
• Liaise with the management team ensuring all relevant customer feedback and other issues are discussed and agreed
action is taken where necessary
• Ensure weekly meetings take place with the management team and the Head Chef promoting effective communication
between both back and front of house
• Supporting the GM to ensure consistency and quality of food is in keeping with Pantechnicon standards
Financials
• Ensure food margins are achieved at targeted levels
• Ensure low wastage levels of both food are maintained through accurate recording, training and active monitoring.
• Maintain (but keep confidential) a detailed knowledge of the Company’s financial reports
• Participate in monthly finance meetings
• Manage BOH wage cost
People Management
• Lead by example to create, promote and generate a positive work environment by ensuring the team operate in an
empathetic, fair and professional manner
• Build effective and constructive relationships within each department, demonstrating excellent communication and
influencing skills
• Ensure you and your management team are familiar with and adhering to company HR Procedures
• Monitor all rotas, double checking they have been written to ensure that high service levels are maintained whilst
controlling wage costs, managing staff requests, accounting for business levels and providing adequate time for staff to rest
• Ensure all managers are participating in daily briefings and trainings, including ad-hoc product knowledge training;
enhancing a culture of learning and development within the venue
• Identify gaps and shortfalls within the team and take the appropriate course of action as agreed with the Operations Team
• Work alongside Operations & HR to develop knowledge and positive relations between both back and front of house
• Be a strong, supportive and motivating leading figure, delivering passion and focus to the group
• Collaborate with the management team for staff appraisals
• Adhere to the Pantechnicon BOH induction plan to ensure new joiners have a full understanding of their role and
responsibilities
Private Events and Functions
• Ensure that all functions and events are well organised and that the on-site execution is smooth
• Ensure all menu change procedures are clearly understood by the management teams and that all deadlines and process
are adhered to
• Communicate required service, offerings and changes to the event as confirmed by the Executive Chef and Operational
team.
Health & Safety
• Have exceptional knowledge of Food Hygiene and Health & Safety Regulations
• Maintain and support the delivery of Health, Safety, Food Hygiene, Allergen, Fire and COSHH regulations
• Maintain a full understanding of third party provider Food Alert and have the ability to train the management team
• Operate safe practices, act as a role model and provide guidance to staff to ensure that the safety of the team and our
customers is protected.
• Support the venues by ensuring legislation is adhered to and for keeping up to date with changes in legislation and
regulations
• Ensure that all maintenance and repairs are reported in the correct manner and that all equipment is handled carefully by
staff, avoiding abuse
• Ensure equipment is used and maintained in line with completed risk assessment and report any issues to the Executive
Chef
Essential Skills & Requirements
• A minimum of 5 year’s experience in a similar role, preferably Japanese cuisine
• Passionate and strong understanding of Japanese cuisine and culture
• A strong understanding of Food, Health & Safety including COSHH and HACCP
• You must have strong communication skills with the ability to communicate at all levels and effectively coach and development of the team
• Experience of managing a large kitchen brigade
• Works well in a pressurised and busy environment
• Hardworking, self-motivated and dedicated about the position
• A good understanding of budgeting, forecasting and labour control
• Good working knowledge of general computer systems
• Effective time management skills and the ability to multitask
• Attention to detail
Type: Permanent | Full-time
Report: Executive Head Chef
Salary: £45,000 per annum
Role
We are looking for an experienced Head Chef to join our new and exciting SACHI Japanese Restaurant opening early 2021. The restaurant boasts 100 covers across the lower ground floor and external cocktail terrace. To introduce this exciting new restaurant, we will be launching an exclusive ‘taster’ 20 cover popup this October 2020. The Head Chef will also be involved with our Japanese inspired Café Kitsune. The Head Chef will act as a role model for his team to look to for inspiration and support. The Head Chef will be passionate about Japanese cuisine and culture, have great creative skills and be able to work under a fast-paced environment. The role has the overall responsibility for managing and leading the kitchen brigade, food quality, cost and profit margins. They will take charge of the smooth running of the kitchen with full operational responsibilities. To ensure the team are performing to their highest potential in all aspects of their job whilst adhering to Company standards, policies, procedures and statutory requirements.
Responsibilities
• Working closely alongside the Executive Chef with menu creation and tastings
• Ensuring high levels of Food and Health & Safety are maintained at all times
• Identify and rectify any Food Hygiene and Health & Safety issues to ensure the welfare of both staff and guests. Address and report any complaints, accidents, incidents or other irregularities to the GM
• Full accountability for consistency of food quality, presentation, portion control, storage and stock rotation
• Responsible for a high standard of cleanliness and organisation of all food areas and equipment
• Staff Management including shift planning, updating relevant systems, recruitment, training and development
• Work closely with the General Manager to ensure the appropriate standards are being met
• Ensure the kitchen is well staffed, prepped and organised to ensure an efficient and smooth service
• Constantly observe the team’s performance throughout service, anticipating problems before they arise
• Liaise with the management team ensuring all relevant customer feedback and other issues are discussed and agreed
action is taken where necessary
• Ensure weekly meetings take place with the management team and the Head Chef promoting effective communication
between both back and front of house
• Supporting the GM to ensure consistency and quality of food is in keeping with Pantechnicon standards
Financials
• Ensure food margins are achieved at targeted levels
• Ensure low wastage levels of both food are maintained through accurate recording, training and active monitoring.
• Maintain (but keep confidential) a detailed knowledge of the Company’s financial reports
• Participate in monthly finance meetings
• Manage BOH wage cost
People Management
• Lead by example to create, promote and generate a positive work environment by ensuring the team operate in an
empathetic, fair and professional manner
• Build effective and constructive relationships within each department, demonstrating excellent communication and
influencing skills
• Ensure you and your management team are familiar with and adhering to company HR Procedures
• Monitor all rotas, double checking they have been written to ensure that high service levels are maintained whilst
controlling wage costs, managing staff requests, accounting for business levels and providing adequate time for staff to rest
• Ensure all managers are participating in daily briefings and trainings, including ad-hoc product knowledge training;
enhancing a culture of learning and development within the venue
• Identify gaps and shortfalls within the team and take the appropriate course of action as agreed with the Operations Team
• Work alongside Operations & HR to develop knowledge and positive relations between both back and front of house
• Be a strong, supportive and motivating leading figure, delivering passion and focus to the group
• Collaborate with the management team for staff appraisals
• Adhere to the Pantechnicon BOH induction plan to ensure new joiners have a full understanding of their role and
responsibilities
Private Events and Functions
• Ensure that all functions and events are well organised and that the on-site execution is smooth
• Ensure all menu change procedures are clearly understood by the management teams and that all deadlines and process
are adhered to
• Communicate required service, offerings and changes to the event as confirmed by the Executive Chef and Operational
team.
Health & Safety
• Have exceptional knowledge of Food Hygiene and Health & Safety Regulations
• Maintain and support the delivery of Health, Safety, Food Hygiene, Allergen, Fire and COSHH regulations
• Maintain a full understanding of third party provider Food Alert and have the ability to train the management team
• Operate safe practices, act as a role model and provide guidance to staff to ensure that the safety of the team and our
customers is protected.
• Support the venues by ensuring legislation is adhered to and for keeping up to date with changes in legislation and
regulations
• Ensure that all maintenance and repairs are reported in the correct manner and that all equipment is handled carefully by
staff, avoiding abuse
• Ensure equipment is used and maintained in line with completed risk assessment and report any issues to the Executive
Chef
Essential Skills & Requirements
• A minimum of 5 year’s experience in a similar role, preferably Japanese cuisine
• Passionate and strong understanding of Japanese cuisine and culture
• A strong understanding of Food, Health & Safety including COSHH and HACCP
• You must have strong communication skills with the ability to communicate at all levels and effectively coach and development of the team
• Experience of managing a large kitchen brigade
• Works well in a pressurised and busy environment
• Hardworking, self-motivated and dedicated about the position
• A good understanding of budgeting, forecasting and labour control
• Good working knowledge of general computer systems
• Effective time management skills and the ability to multitask
• Attention to detail
Details
| Salary | £45000 / Year |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
| Location | Halkin Arcade, 19 Motcomb St, Belgravia, London SW1X 8LB, UK |
Skills
Inventory Management
Staff Scheduling
Menu Development
Microsoft Office
Online Ordering
Casual Dining Experience
Fine Dining Experience
Fast-Paced Experience
Culinary Degree/Training
Fish Cutting Experience
Cleanliness
Food Safety
Food Preparation
Kitchen Safety
Safe Food Handling
Temperature Control
Classical Cooking Techniques
By applying you confirm you have these skills.
Sachi at Pantechnicon
| Salary | £45000 / Year |
| Schedule | Full Time |
| Experience | Minimum 5 years of experience |
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Halkin Arcade, 19 Motcomb St, Belgravia, London SW1X 8LB, UK