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Head Chef

Our client is a leading pub chain with several country pubs dotted around the picturesque countryside of Surrey, Berkshire and Kent.

They are seeking a dynamic Head Chef to run the kitchen of one their pubs in Farnborough, Hampshire.

The pub in Farnborough is a busy and vibrant environment.

They focus on providing high quality traditional food, and as such they have a 90-95% fresh ratio.

They have a dedicated and loyal customer base, and often require bookings at the weekend to secure a place for dinner!

Head chef

To effectively plan, organise and manage the kitchen resources for the Site responsible, which includes: staff, equipment, stock, amenities and environment.

Ensuring that the Site meets it food gross profit targets; continues to develop the menus and recipe ideas; and deliver on legal compliance responsibilities.

Key responsibilities and accountabilities:

Planning, organising and managing for the kitchen activities within the Group

 Plan and organise for the effective running of the kitchen at the Site responsible, setting clear targets and delegating responsibilities to the Sous and other Chefs.
 Maintain food service standards in terms of presentation, content, food safety and customer service in the kitchen.
 To monitor the standards of suppliers and their goods.
 To regularly monitor Food Hygiene and Health and Safety performance in the kitchens to ensure legal compliance and compliance with Group Standards and Policies and implement remedial measures when required.
 Plan, organise and maintain the kitchen environment, facilities and equipment at site.
 Maintain robust Policy and Procedural compliance at all levels.

Cost control and Sales

 To ensure the Site meets its food gross profit targets with minimal waste.
 To liaise and monitor food supplier performance to ensure that we receive the best possible service, quality and prices, to enable us to meet our GPs.
 To actively seek out and source new suppliers, where required, seeking cost/quality and innovative products.
 Monitor staff costs and oversee the kitchen rotas in order to maximise staff efficiency and minimise wage costs.
 Maximise sales by ensuring the quality of food delivery.

Communication

 Create and maintain relationships with kitchen staff that encourages communication.
 Communicate Company standards, targets and performance requirements to the Sous, other Chefs and kitchen porters.
 To hold planning meetings with the kitchen team.
 To attend, with the Sous Chef bi-monthly performance meetings chaired by the Group Head Chef.
 Attend quarterly performance Management meetings, chaired by the M.D.
 To keep the Kitchen Team informed and updated on a daily basis.
Staffing  Liaise with Sous Chef on kitchen rotas establishing the suitable skills mix and business requirements in order to maximise efficiency and minimise costs.
 Liaise with the Group Head Chef on kitchen staffing levels and requirements, in line with the business requirements.
 Supply constructive feedback to the Group Head Chef on the performance of recruited kitchen staff during their trial period.
 Maximise the performance of the Kitchen Team through staff development, availability of learning opportunities/courses and coaching support.
 Promote a culture that encourages employee participation, a professional approach, open communication, a fun exciting workplace and supports Barons values of ‘being the best you can be'.

Legal compliance

 To ensure Sous, other Chefs and Kitchen Porters, organise, and maintain Food Safety and Health and Safety standards in line with legal standards and Group policies, procedures, and monitor the level of compliance.


 To provide advice and support to the Kitchen Team to ensure legal, Group policies and standards compliance.
 Attend Quarterly Performance Management meetings, chaired by the M.D.

and Bi- Monthly Performance Meetings, chaired by the Group Head Chef to ensure the continuous development of the Company and legal compliance standards.
 To be the main contact for Environmental Health Practitioners at the Site, taking responsibility for meeting any action points raised, reporting findings and actions to the Group Head Chef.
 To liaise with the Group Head Chef on legal compliance training, staff development and attendance of courses by the Kitchen Team.


 Demonstrates the behaviours of a positive role model
 Embraces responsibility
 Responds to changes in the business and industry
 Committed to continuous personal development
 Supportive
 Excellent leader
 Team builder
 Drives and improves standards of communication
 Takes ownership for communicating with the Kitchen Team
 Competent analytical skills
 Effective delegator
 Problem solver

Competencies:
Entry standard required: Competent
Standard to be achieved: Expert

Communication
Team skills
Manage self and personal skills
Customer service
Legal compliance
Performance results


Training to be achieved:
Level 3 Health and Safety CIEH
Level 3 Food Safety CIEH
Appointed First Aider

Skills:
Computer skills: Word Excel Emailing
Literacy and Numeracy skills
Planning and organising
Business awareness
Management ability


  • Start: ASAP
  • Rate: £35000.00 - £40000.00 per annum + Depending on experience
  • Location: Farnborough, England
  • Type: Permanent
  • Industry: Catering
  • Recruiter: FMCV Limited
  • Tel: 0203 865 3800
  • Email: to view click here
  • Posted: 2017-09-29 14:25:12 -

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