Head Chef Reports to: Manager Direct Reports: Chefs, Kitchen Porters Area of Business: Wine Inns Purpose To control all aspects of the kitchen including menu planning and design, purchasing, staffing rostering and training.
Responsibilities To manage the day to day running of the kitchen, ensuring that all food is to the required standard To manage cost and quality control for both incoming and outgoing goods To ensure that goods are stored in the correct conditions To ensure that stock rotation is carried out correctly and is controlled To ensure that hygiene procedures are carried out correctly and documented To ensure temperature readings are taken accurately on a daily basis To implement allergen procedures and guidelines To ensure the health and safety of his / her team at all times To manage all menus in relation to costing, planning and pricing to specified deadlines To performance manage and develop the kitchen team on an ongoing basis To oversee and monitor Training of junior members of the team To monitor and control food wastage To ensure there is proper staff training and this is recorded accurately To ensure that a high standard of personal hygiene and appearance is maintained at all times within the kitchen Any other duties relevant and related to the post Educational qualifications NVQ Level 2 & Level 3 in Food Preparation and Cooking or equivalent qualification is essential Intermediate Food Safety Certificate essential Skills and Experience 5 years minimum experience in a busy kitchen environment, with at least 2 years previous experience at a senior level within the kitchen Experience of menu planning and pricing Full knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with all EHO regulations Experience of leading a team of chefs Main Points of Contact - internal and external Other staff in the premises Suppliers Other Chefs in Company Other Relevant Information Flexible regarding hours of work Note: Pending the number of applications, the criteria for the position may be enhanced to facilitate shortlisting.
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