General Duties and Responsibilities To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply for bar, restaurant, cafe and functions. Menus & Food Costings The Executive Head Chef must collaborate with the kitchen team to develop new menus and offers which reflect customer demand and support the objectives of the business. The Executive Head Chef must develop a team culture of creativity, innovation and flair in individual dishes and the seasonal menus for the Spring, Summer, Autumn and Winter/Christmas offers as well as occasional menus for Valentine's Day and Mother's Day etc. Menus are to be seasonally produced for - 1. Bar 2. Restaurant 3. Christenings 4. Birthday parties 5. Weddings 6. Funerals ? Food cost targets are to be managed in line with the agreed budget and margins. ? Record and maintain accurate pricing, suppliers and cost data for ingredients. Consistency in Food preparation, production and presentation The Executive Head Chef must establish a baseline consistency and must be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understand and employ these policies consistently. Uniformity needs to be achieved in the quality of all food ingredients. ? Work with the kitchen team to develop menus and offers which reflect customer demand and support the objectives of the business. ? To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understand and employ these policies consistently. ? To manage the agreed food cost targets in line with the agreed budget and margins ? Recommend and promote new menu ideas and special food events/special days within the restaurant and work with the Kitchen team and General manager to develop new dishes/menus for the business. ? Portion control is to be agreed and implemented and followed as per the company guidelines ? Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver accurate production records including traceability etc People Management This is probably one of the most important areas in the remit of the Executive Head Chef. The Executive Head Chef will be responsible for building a work environment based on the values of mutual respect, openness, team working, communication and collaboration. The Executive Head Chef will promote a learning culture where team members are open to learning from and teaching one another. A culture of respect for each team member is to be instilled in the team. The Executive Head Chefs role will be - ? To ensure all new staff in the kitchen team receive a thorough induction and are given all the initial help they need to achieve the required performance standards in their new job. ? With the support of the Management Team, equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on the job coaching. ? Inspire & motivate the team to achieve food to specification and therefore achieve sales and profits. ? Support all members of the team to reach their full potential and give them the opportunity to develop their career. ? To ensure effective channels of communication at all levels so every member of the team is aware of the Companys overall objectives and the daily kitchen objectives and the part they play in its delivery. Sales Targets & Margins The Executive Head Chef will be made aware of the food sales targets and input will be sought for the achievement of these figures. Food Margins ? Meet and exceed the company Food GP budget. ? All kitchen staff to be trained on dish specification and how to achieve food margins. ? Orders of food stock appropriate to sales levels and not over ordered. ? All sub standard food is returned with the appropriate paperwork and the supplier contacted Supplier issues to be cascaded to senior managers. ? Ensure that all deliveries are checked, recorded and signed. ? Controls wastage and records / reports all wastage. ? Staff Food policy is followed with no unauthorised food leaving the kitchen. ? Dishes are to specification with no over portioning. ? Stock rotation is followed and all store rooms/ fridges and freezers are in order. ? Monitors & controls stock levels daily, weekly and monthly ensuring there are no shortfalls. BURAMB22 INDCAT1 Skills: payroll excel financial Benefits: See Description