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Head Chef/ Sous Chef

In or around this area

Swindon

Job reference

265197/001

Salary

up to £30000 per annum

Job Description

Head Chef/ Sous Chef

Location: Swindon

Hours: 40 per week, Monday to Friday 7-3

£28k- £30k

We are currently recruiting for a Head Chef/ Sous Chef Role to join the team onsite on a key account for our client in Swindon

As Head Chef, you will be directly responsible for managing the kitchen teams and operations smoothly and you will be required to develop menus. We are looking for dedicated and experienced culinary professional who is passionate about food and is ready to take the next step in their career. This is a permanent and full-time position working 40 hours a week, based on site.

Job Responsibilities

  • Management of a large kitchen or multiple kitchens with a team of Chefs and Assistants

  • Ensure tasks are appropriately allocated so teams are fully utilised and food preparation activities are delivered using standard recipes and in line with brand standards

  • Responsible for ensuring efficient execution and delivery of all food line products in line with the daily menu

  • Maintain integrity of the standard food offer, responsible for maintaining food quality and integrity of items at all times

  • Accountable for stock flow and rotation of product within the unit

  • Overall accountability for the performance of the Food Preparation team, including performance monitoring, record keeping, recruitment and development.

  • Lead the team to use best practice Food Production techniques using the systems and brand standards.

  • Handle customer complaints as required

  • Maintain communication with all team members and third parties as required e.g. client contacts

  • Direct and coach team members to learn procedures and standards for all kitchen tasks, ensuring all training and development needs are met

  • Ensure complete compliance with food safety and health and safety legislation

  • Manage incidents, near misses and health & safety issues

Qualifications

  • Third level qualification (HACCP/Culinary Arts/Professional Cookery).

  • Experience in a kitchen management role i.e. Chef Manager / Senior Chef De Partie / Sous

  • Chef or Junior Sous Chef Role.

  • The ability to set and follow goals for driving new business and up-selling with current customer base.

  • Proven experience and a passion for delivering quality produce in a diverse environment with a focus on client and customer service.

  • Strong organisational and time management skills.

  • Flexibility with regard to peak and down time rostering and ability to work on own initiative.

  • Outgoing and reliable personality.

  • Proven exposure to the provision of corporate hospitality from concept to delivery.

  • Commercial acumen, organisational and problem solving abilities.

  • Professionalism and the ability to present and report on relevant business information in meeting formats as well as knowledge of I.T. basics.

  • Excellent interpersonal skills.

  • A high degree of knowledge of food hygiene including HACCP.

  • Experience of introducing new and innovative menu options

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