Job Description

Head Chef with live accommodation

Background:

Heart Of England Promotions Ltd is an ambitious company with an entrepreneurial spirit and plans for growth. This is an exciting opportunity to join a forward thinking team, run your own kitchen and move our fantastic beautiful restaurant to a new level.

Main purpose of job:

Our Head Chef will be expected to lead, motivate and supervise the Kitchen team and have full responsibility for food storing, preparation, production, cooking and service to the Restaurant, Conference Centre and Banqueting. You must be energetic and enthusiastic with a real passion for cooking and have a hotel and restaurant background.

Duties and Responsibilities:

To ensure the consistent smooth running of food production areas within the Kitchen To ensure effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety. To ensure, that all food production areas are operating to the required standards throughout the designated opening hours. Maintaining a high level of food quality and production with the aim of exceeding our guest's expectations. To ensuring that the food operations are controlled in a manner which reaches the desired cost of sales and maximising potential and optimising resources. Ensuring the security of all foods, chemicals and equipment by maintaining procedures laid down by the Health and Safety Policy. To ensure that at all times cleanliness, food safety and all other Health and Safety matters are adhered to so as not to breach any legislative points within the Food Safety Act 1990 or the Health and Safety at Work Act. Organise orders Complete the staff rotas Menu planning together with creating new dishes To ensure all Training & Development is completed together with health & safety regulation

Personal specifications

Must have their own transport or

Live-in

Good team player, hard working and enthusiastic Passionate about food Experience as a Head Chef Experience of working with fresh produce Banqueting experience Menu planning Have experience of working with Rational ovens Understand how to write and cost menu's Customer service skills - talking to customers Implement seasonal menu changes a year - smaller menu with lots of daily specials Menu/banqueting brochures re-written and costed Kitchen to be clean at all times - achieve a 5 hygiene rating
Have the right staff in place - Strong Sous chef, CDP and pot wash Be able to negotiate with all suppliers for the best prices and produce
Flexible Working Options Available

Job Type: Full-time

Pay: From 20.00 per hour

Experience:

Head Chef: 2 years (required)
Work Location: In person