Head Chef (Bou)

Job Description:To ensure the smooth running of the food operation including the maintenance and cleaning of the the kitchen.Essential Duties & Responsibilities: To ensure agreed food standards are maintained at all times.To issue and monitor maintenance to ensure that the kitchen fabric and equipment is kept in a safe, clean and fully functional condition.To monitor the quality of deliveries and take appropriate action where necessary.To ensure that we comply with HACCP and health and safety procedures.Ensure stock levels and ordering of food items is kept under control to minimise wastage whilst maintaining food GP%.Ensure the Food Safety Management Procedures are followed and maintained.To recruit, monitor and train staff.Keep COL% to agreed level and within budget.By analysing market trends, change and develop menu timely and appropriately.To liaise with floor staff and other departments to ensure guest satisfaction and smooth running of service.To optimise profitability of the outlet and ensure that all relevant costs are controlled in line with the budget.
Key Behaviours: Minimum Level 2 in Health & SafetyMinimum Level 2 in HACCPFood Safety Level 3Strong leadership, motivational and teamwork skillsOrganised and excellent time management skillA flexible attitudeExperience in all relevant disciplinesExcellent communication skills Desirable: Departmental training experienceExperienced with various cuisineComputer literacy