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As head chef, you take ownership for the overall culinary success of the Restaurants & Café Food Services at our client site.
Your responsibilities include:
- Successful implementation of GP targets on both sites and the monthly reporting on same to the restaurant manager.
- Implementation of FoodSpace policies for procurement, sustainability, carbon footprint, food quality and food development
- Complete catering department site walks and audits on food practices and HACCP
- Attend bi weekly operational and food calls with development chef.
- Responsible for successful operation and bedding in of new initiatives in regards to food innovation and innovation in technology etc
- Site improvements- Liaise with Restaurant manager and obtain updates on client activities and issues.
- Implement change programme at sites where necessary.
- Your role involves working closely with the FoodSpace culinary team contributing to the development and direction of the client services at site.
In addition, the head chef motivates, trains, develops, and directs their culinary team to accomplish the objectives of the operation and maintain a positive relationship with the client. You will work directly with the development chef and restaurant manager on new food development, food standards, costings on sites, HACCP and health & safety.
Overall Management Responsibility
- Teaches and adheres to FoodSpace philosophy, culture and commitment to fantastic fresh food and exemplary service.
- Teaches and adherds to standards of the kitchen and front of house displays
- Have Passion for cooking and food, using the best seasonal ingredients food and for delivering high standards of customer service.
- Sound time management skills to ensure we meet all timelines for delivery of café services, concepts, popups etc.
- Training of culinary team front of house and in the kitchen and recording of results.
- Laise with team on menus that demonstrate creativity, authenticity, seasonality, healthy balance and variety.
- Ensure that high quality food items are creatively prepared and presented in a cost-effective manner.
- Meet and exceed the expectations of the customer and client perceived value.
- Work with catering manager to ensure that all display, catering and café set up meet specific standards.
Customer Service and Client Relations
- Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions.
- Interact with customers and resolves customer complaints in a friendly and service oriented manner –
- Accept responsibility for the entire food operation on site and deal with any food complaints in a systematic manner.
- Communicates with the client & manager honestly, accurately and in a timely manner.
Team Leadership
- Recruits, trains, and supervises the daily conduct of the chef team.
- Ensures that all food employees are up to date on their training requirements under HACCP legislation/
- Actively works to develop the team skill base, identifies potential for development and build on it in a positive way.
Financial Management and Analysis.
You are responsible for
- Making sure the kitchen is meeting budgetary goals and weekly targets.
- Take ownership of the costing of new food dishes and concepts
- Responsible for placing accurate orders, sourcing the best local and seasonal ingredients and following purchasing quality guidelines and in collaboration with the manager and development chef
- Attend weekly financial updates with the site manager
- Complete administration on an appropriate schedule.
Vacancy Ref
13001