POSITION PURPOSE

Head Chef is responsible for managing the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and set performance standards, ensuring maximum member satisfaction. While operating within budget to consistently ensure the highest quality of all the food served whilst controlling cost to maximise the gross profit percentage and helping to ensure financial success of the outlet.

Head Chef will lead and develop the kitchen team by creating and maintaining a strong customer-focused, performance-driven and quality-oriented culture with emphasis on culinary excellence, innovation, health and safety in the workplace and fostering colleagues’ retention. In addition, Head Chef will be responsible for creating and maintaining a harmonious work environment for the entrusted team ensuring their growth and development.

ESSENTIAL FUNCTIONS / DAILY DUTIES

·       To provide a high standard of food production for the outlet

·       To ensure the kitchen is managed efficiently and professionally

·       To make food purchases within the agreed budget and to maximise gross profit, which will include the effective management of colleague levels and payroll costs

·       To order, store and manage all food items and ensure compliance with current legislation

·       To develop colleagues in achieving consistently high standards of food production and cleanliness in the workplace and to encourage a continual improvement process

·       To be responsible for the day to day running of the kitchen as directed by the Executive Chef

·       To be responsible for the purchasing of all kitchen items and food control in line with agreed budgets

·       To achieve food cost targets and objectives as set down by the Executive Chef

·       To produce quality daily and seasonal changes of menus as required

·       Produce in coordination with the Executive Chef, menu plans, descriptions, costing, photographing and breakdown of all dishes available

·       Provide support and training to all sections of the kitchen, with menu knowledge, job role expectations and future development of each chef

·       Ensure all responsible cleaning, tidying and welfare of the kitchen and surrounding areas is carried out effectively and to a high quality standard

·       Ensure consistency of food quality and presentation and attend briefing for special functions if necessary as required

·       To instruct all colleagues in the understanding of the daily job list and the different sections it covers i.e. A la Carte, Daily Specials Menus and Private Events

POSITION PURPOSE

Head Chef is responsible for managing the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept and set performance standards, ensuring maximum member satisfaction. While operating within budget to consistently ensure the highest quality of all the food served whilst controlling cost to maximise the gross profit percentage and helping to ensure financial success of the outlet.

Head Chef will lead and develop the kitchen team by creating and maintaining a strong customer-focused, performance-driven and quality-oriented culture with emphasis on culinary excellence, innovation, health and safety in the workplace and fostering colleagues’ retention. In addition, Head Chef will be responsible for creating and maintaining a harmonious work environment for the entrusted team ensuring their growth and development.

ESSENTIAL FUNCTIONS / DAILY DUTIES

·       To provide a high standard of food production for the outlet

·       To ensure the kitchen is managed efficiently and professionally

·       To make food purchases within the agreed budget and to maximise gross profit, which will include the effective management of colleague levels and payroll costs

·       To order, store and manage all food items and ensure compliance with current legislation

·       To develop colleagues in achieving consistently high standards of food production and cleanliness in the workplace and to encourage a continual improvement process

·       To be responsible for the day to day running of the kitchen as directed by the Executive Chef

·       To be responsible for the purchasing of all kitchen items and food control in line with agreed budgets

·       To achieve food cost targets and objectives as set down by the Executive Chef

·       To produce quality daily and seasonal changes of menus as required

·       Produce in coordination with the Executive Chef, menu plans, descriptions, costing, photographing and breakdown of all dishes available

·       Provide support and training to all sections of the kitchen, with menu knowledge, job role expectations and future development of each chef

·       Ensure all responsible cleaning, tidying and welfare of the kitchen and surrounding areas is carried out effectively and to a high quality standard

·       Ensure consistency of food quality and presentation and attend briefing for special functions if necessary as required

·       To instruct all colleagues in the understanding of the daily job list and the different sections it covers i.e. A la Carte, Daily Specials Menus and Private Events