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Development Chef
Summary
Development Chef
| Salary | £40000 - £45000 / Year |
| Schedule | Full Time |
| Experience | Minimum 10 years of experience |
| Location | 95 Farringdon Rd, London EC1R 3BT, UK |
| Category | Chain Casual |
| Cuisine | Japanese |
Development Chef
Description
Development Chef
Full Time / HQ & Field Based
Mission:
• To report directly to the Group Executive Chef
• To infuse excitement, creativity and passion into our teams of chefs at all levels.
• Integrate culinary trends and keep abreast of recent developments with respect to nutrition, food safety and new products.
• Support the Group Executive Chef on implementing the development of food strategy and menu concepts.
• Support the Group Executive Chef in all aspects of the R&D process which includes conceptualisation, design, creation and evaluation of new concepts/products.
• To ensure that the Chef Trainers have equal focus, passion and drive and are able to provide the correct support the Head/Sous Chefs within the business.
Responsibilities:
• Research, develop and create innovative menu items and new or revised recipes to the company standard.
• Work with suppliers on new product development as necessary and manage the ‘day to day’ relationships with regards to delivery and stock control.
• Create concept frameworks and develops strategies that can be applied to menus utilising market research and emerging trends.
• Organise and support with new item tastings with the Exec and senior management team to gather their vision, feedback and refine work.
• Understand the restaurant and kitchen operational constraints and abilities and creates products that can be executed with that framework.
• Work alongside the Chef Trainers and ensure that they are up to date with all the latest food information, practises and food calendar
• Ongoing research of menu trends and competitive business food offering, new processes, food products and equipment.
• Create standardised recipes and training materials for distribution to the restaurants and kitchen teams.
• Review new recipes and provide coaching and guidance to ensure proper procedures are followed and products are made to the correct specification.
• Maintain and update recipes and nutritional and allergen analysis for all current and new menu items.
• Maintain our FNB stock system to ensure that it is current and organised.
• Organise and undertake all new product training sessions with the wider teams.
• Assist with other F&B related projects as necessary.
Required Qualifications and Characteristics:
• Minimum of 5 years Head Chef experience preferably with Japanese or Asian food multi-unit experience
• Genuine passion for food, food trends and Japanese/Asian culture
• Ability to take feedback and react calmly to criticism or negative feedback
• Solid knowledge of recipe costing, recipe conversions and weight and measures
• Strong knowledge of commercial food preparation equipment
• Strong working knowledge of food safety practices and HACCP
• Organised and systematic approach to work with the ability to prioritise effectively whilst working on multiple projects to completion
• Flexible personality and quick learner who operates with a sense of urgency
• Practical competencies in Microsoft Word and Excel
Personal Attributes:
• Passion – believe we have the opportunity to change the future of fast casual food
• Teamwork – reaches out to peers and co-operates with all to establish a collaborative working environment
• High Standards – expects personal performance and team performance to be nothing short of the best
• Organisation & Planning – is comfortable living in the world of well organised chaos. Can bring a sense of calm to an aggressive agenda
• Work Ethics – lives up to verbal and written agreements
• Motivation – engages and motivates the chefs, managers and teams to always do their best to their highest standards by regular meetings, training and social activities (supplier visits/focus groups/training sessions)
Performance Measures:
• Company COF to be maintained within budget or improved
• Menu engineering and reduction on costs/COF/wastage
• Product purchase engineering and cost savings
Full Time / HQ & Field Based
Mission:
• To report directly to the Group Executive Chef
• To infuse excitement, creativity and passion into our teams of chefs at all levels.
• Integrate culinary trends and keep abreast of recent developments with respect to nutrition, food safety and new products.
• Support the Group Executive Chef on implementing the development of food strategy and menu concepts.
• Support the Group Executive Chef in all aspects of the R&D process which includes conceptualisation, design, creation and evaluation of new concepts/products.
• To ensure that the Chef Trainers have equal focus, passion and drive and are able to provide the correct support the Head/Sous Chefs within the business.
Responsibilities:
• Research, develop and create innovative menu items and new or revised recipes to the company standard.
• Work with suppliers on new product development as necessary and manage the ‘day to day’ relationships with regards to delivery and stock control.
• Create concept frameworks and develops strategies that can be applied to menus utilising market research and emerging trends.
• Organise and support with new item tastings with the Exec and senior management team to gather their vision, feedback and refine work.
• Understand the restaurant and kitchen operational constraints and abilities and creates products that can be executed with that framework.
• Work alongside the Chef Trainers and ensure that they are up to date with all the latest food information, practises and food calendar
• Ongoing research of menu trends and competitive business food offering, new processes, food products and equipment.
• Create standardised recipes and training materials for distribution to the restaurants and kitchen teams.
• Review new recipes and provide coaching and guidance to ensure proper procedures are followed and products are made to the correct specification.
• Maintain and update recipes and nutritional and allergen analysis for all current and new menu items.
• Maintain our FNB stock system to ensure that it is current and organised.
• Organise and undertake all new product training sessions with the wider teams.
• Assist with other F&B related projects as necessary.
Required Qualifications and Characteristics:
• Minimum of 5 years Head Chef experience preferably with Japanese or Asian food multi-unit experience
• Genuine passion for food, food trends and Japanese/Asian culture
• Ability to take feedback and react calmly to criticism or negative feedback
• Solid knowledge of recipe costing, recipe conversions and weight and measures
• Strong knowledge of commercial food preparation equipment
• Strong working knowledge of food safety practices and HACCP
• Organised and systematic approach to work with the ability to prioritise effectively whilst working on multiple projects to completion
• Flexible personality and quick learner who operates with a sense of urgency
• Practical competencies in Microsoft Word and Excel
Personal Attributes:
• Passion – believe we have the opportunity to change the future of fast casual food
• Teamwork – reaches out to peers and co-operates with all to establish a collaborative working environment
• High Standards – expects personal performance and team performance to be nothing short of the best
• Organisation & Planning – is comfortable living in the world of well organised chaos. Can bring a sense of calm to an aggressive agenda
• Work Ethics – lives up to verbal and written agreements
• Motivation – engages and motivates the chefs, managers and teams to always do their best to their highest standards by regular meetings, training and social activities (supplier visits/focus groups/training sessions)
Performance Measures:
• Company COF to be maintained within budget or improved
• Menu engineering and reduction on costs/COF/wastage
• Product purchase engineering and cost savings
Development Chef
Full Time / HQ & Field Based
Mission:
• To report directly to the Group Executive Chef
• To infuse excitement, creativity and passion into our teams of chefs at all levels.
• Integrate culinary trends and keep abreast of recent developments with respect to nutrition, food safety and new products.
• Support the Group Executive Chef on implementing the development of food strategy and menu concepts.
• Support the Group Executive Chef in all aspects of the R&D process which includes conceptualisation, design, creation and evaluation of new concepts/products.
• To ensure that the Chef Trainers have equal focus, passion and drive and are able to provide the correct support the Head/Sous Chefs within the business.
Responsibilities:
• Research, develop and create innovative menu items and new or revised recipes to the company standard.
• Work with suppliers on new product development as necessary and manage the ‘day to day’ relationships with regards to delivery and stock control.
• Create concept frameworks and develops strategies that can be applied to menus utilising market research and emerging trends.
• Organise and support with new item tastings with the Exec and senior management team to gather their vision, feedback and refine work.
• Understand the restaurant and kitchen operational constraints and abilities and creates products that can be executed with that framework.
• Work alongside the Chef Trainers and ensure that they are up to date with all the latest food information, practises and food calendar
• Ongoing research of menu trends and competitive business food offering, new processes, food products and equipment.
• Create standardised recipes and training materials for distribution to the restaurants and kitchen teams.
• Review new recipes and provide coaching and guidance to ensure proper procedures are followed and products are made to the correct specification.
• Maintain and update recipes and nutritional and allergen analysis for all current and new menu items.
• Maintain our FNB stock system to ensure that it is current and organised.
• Organise and undertake all new product training sessions with the wider teams.
• Assist with other F&B related projects as necessary.
Required Qualifications and Characteristics:
• Minimum of 5 years Head Chef experience preferably with Japanese or Asian food multi-unit experience
• Genuine passion for food, food trends and Japanese/Asian culture
• Ability to take feedback and react calmly to criticism or negative feedback
• Solid knowledge of recipe costing, recipe conversions and weight and measures
• Strong knowledge of commercial food preparation equipment
• Strong working knowledge of food safety practices and HACCP
• Organised and systematic approach to work with the ability to prioritise effectively whilst working on multiple projects to completion
• Flexible personality and quick learner who operates with a sense of urgency
• Practical competencies in Microsoft Word and Excel
Personal Attributes:
• Passion – believe we have the opportunity to change the future of fast casual food
• Teamwork – reaches out to peers and co-operates with all to establish a collaborative working environment
• High Standards – expects personal performance and team performance to be nothing short of the best
• Organisation & Planning – is comfortable living in the world of well organised chaos. Can bring a sense of calm to an aggressive agenda
• Work Ethics – lives up to verbal and written agreements
• Motivation – engages and motivates the chefs, managers and teams to always do their best to their highest standards by regular meetings, training and social activities (supplier visits/focus groups/training sessions)
Performance Measures:
• Company COF to be maintained within budget or improved
• Menu engineering and reduction on costs/COF/wastage
• Product purchase engineering and cost savings
Full Time / HQ & Field Based
Mission:
• To report directly to the Group Executive Chef
• To infuse excitement, creativity and passion into our teams of chefs at all levels.
• Integrate culinary trends and keep abreast of recent developments with respect to nutrition, food safety and new products.
• Support the Group Executive Chef on implementing the development of food strategy and menu concepts.
• Support the Group Executive Chef in all aspects of the R&D process which includes conceptualisation, design, creation and evaluation of new concepts/products.
• To ensure that the Chef Trainers have equal focus, passion and drive and are able to provide the correct support the Head/Sous Chefs within the business.
Responsibilities:
• Research, develop and create innovative menu items and new or revised recipes to the company standard.
• Work with suppliers on new product development as necessary and manage the ‘day to day’ relationships with regards to delivery and stock control.
• Create concept frameworks and develops strategies that can be applied to menus utilising market research and emerging trends.
• Organise and support with new item tastings with the Exec and senior management team to gather their vision, feedback and refine work.
• Understand the restaurant and kitchen operational constraints and abilities and creates products that can be executed with that framework.
• Work alongside the Chef Trainers and ensure that they are up to date with all the latest food information, practises and food calendar
• Ongoing research of menu trends and competitive business food offering, new processes, food products and equipment.
• Create standardised recipes and training materials for distribution to the restaurants and kitchen teams.
• Review new recipes and provide coaching and guidance to ensure proper procedures are followed and products are made to the correct specification.
• Maintain and update recipes and nutritional and allergen analysis for all current and new menu items.
• Maintain our FNB stock system to ensure that it is current and organised.
• Organise and undertake all new product training sessions with the wider teams.
• Assist with other F&B related projects as necessary.
Required Qualifications and Characteristics:
• Minimum of 5 years Head Chef experience preferably with Japanese or Asian food multi-unit experience
• Genuine passion for food, food trends and Japanese/Asian culture
• Ability to take feedback and react calmly to criticism or negative feedback
• Solid knowledge of recipe costing, recipe conversions and weight and measures
• Strong knowledge of commercial food preparation equipment
• Strong working knowledge of food safety practices and HACCP
• Organised and systematic approach to work with the ability to prioritise effectively whilst working on multiple projects to completion
• Flexible personality and quick learner who operates with a sense of urgency
• Practical competencies in Microsoft Word and Excel
Personal Attributes:
• Passion – believe we have the opportunity to change the future of fast casual food
• Teamwork – reaches out to peers and co-operates with all to establish a collaborative working environment
• High Standards – expects personal performance and team performance to be nothing short of the best
• Organisation & Planning – is comfortable living in the world of well organised chaos. Can bring a sense of calm to an aggressive agenda
• Work Ethics – lives up to verbal and written agreements
• Motivation – engages and motivates the chefs, managers and teams to always do their best to their highest standards by regular meetings, training and social activities (supplier visits/focus groups/training sessions)
Performance Measures:
• Company COF to be maintained within budget or improved
• Menu engineering and reduction on costs/COF/wastage
• Product purchase engineering and cost savings
Details
| Salary | £40000 - £45000 / Year |
| Schedule | Full Time |
| Experience | Minimum 10 years of experience |
| Location | 95 Farringdon Rd, London EC1R 3BT, UK |
| Category | Chain Casual |
| Cuisine | Japanese |
Skills
Menu Development
Casual Dining Experience
Fast-Paced Experience
By applying you confirm you have these skills.
YO! - Head Office
Japanese
| Salary | £40000 - £45000 / Year |
| Schedule | Full Time |
| Experience | Minimum 10 years of experience |
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95 Farringdon Rd, London EC1R 3BT, UK