Head Chef

We are currently looking Temporary Head Chef to join our team in White City, This is a typical B&I establishment.

* Monday to Friday role

* 35-40 Hours per week within the time frames of 7am-18:00 maybe some evenings, if required if an event is taking place.

* Weekly pay

Use basic culinary skills to deliver consistently high-quality food and conduct duties of the role in accordance with health and hygiene regulations procedures.

To understand the food gross profit percentages and use all resources in an effective manner.

To develop members of the kitchen team.

Key Responsibilities

* The Head Chef To be responsible for maintaining a consistent high standard of food production

* To plan and develop new dishes which reflect the diverse customer base

* the Head Chef To develop and produce menus in conjunction with the needs of internal and external clients to reflect the character of the venue

* To be aware of seasonal ingredients in order to effectively plan dishes

* To undertake daily ordering and transfer of stock, ensuring all guidelines for good stock control procedures are followed

* To carry out monthly stock takes

* To provide advice and guidance to team members and service staff on all portion sizes and wastage control, in line with department procedure

* To communicate effectively with team members and meet with the Catering and Events Supervisor on a daily basis in order to maintain good working practices and procedures

* To swiftly notify the Line Manager of any staff matters that may require further action

* The Head Chef To assist the Catering and Events Supervisor with monitoring sickness and attendance levels for kitchen staff

* To conduct regular staff appraisals for all kitchen staff and plan any required training

* To understand and comply with budgetary constraints within the areas of responsibilities

* To fully understand and support the agreed Food GP% for areas of responsibility

* To plan staff weekly work schedules, ensuring compliance with budgetary constraints

* To fully understand and comply with the requirements to ensure safe working of all equipment

* To monitor and promptly report any faulty equipment to the Line Manager

* To comply with all departmental health and safety procedures, and have full understanding of HACCP and COSHH regulations

* To maintain and control workflow within the agree time frames

* To report any quality issues to the Back of House Operations Team

* To understand all the procedures of the Catering and Events departments computerised stock ordering system COSMIC/FnB

* To work flexibly in accordance with the operational needs of the unit