Job Title
Head Chef/ Kitchen Manager Cafe/Restaurant, Central London
Benefits and remuneration package:
£25,000 - £30,000 per annum
Quarterly Performance Bonus Scheme
Comprehensive training
Excellent working environment
Various shift patterns and locations
Good career prospects
Four weeks paid holiday each year (pro-rata)
Client Information
The client is an Italian Family business (since 1963) serving 8 million customers annually in and around London. The company currently has several branded restaurants, café and coffee house concepts. They offer a satisfyingly extensive menu, good value for money and caring staff who provide friendly service - true Italian hospitality. The menu includes legendary all-day breakfasts, freshly made sandwiches and salads, pizza, popular pasta dishes and a seasonally changing range of dishes.
Candidate Specifications
2 + years previous experience in similar role and environment
Computer literate
Passion for high standards
The ability to communicate and influence at all levels
Reliable and Flexible approach
Able to work on own initiative
Proven ability to lead and manage others and to achieve financial targets
Essential Functions
The mise-en-place of the food items to the company specification to ensure standards are maintained as directed by the company.
The production of plated meals to order meeting company presentation standards and within timings specified.
Ensure that all products are stored in the correct storage facilities at the correct temperature at all times and in stock rotation.
To maintain high standard of personal cleanliness, dress, appearance required by management and set an example to the rest of the Kitchen team.
The maintenance and cleanliness of the all working areas and equipment used.
The ordering of food items to meet operational needs.
Ensure that all deliveries are checked and signed for before allocating to its correct storage area, checking that the ‘use by date’ and labelling is to Company specification.
At the end of business each day – check the use by date of all products – recording the disposal of all goods that have reached their “use by date”
Deployment of staff to ensure efficient usage of resources.
In the production and use of all food products ensuring that the portion standards and financial targets are achieved.
To ensure you give a proper handover to the next shift and that all the mise-en-place is in order before your shift has finished.
Maintenance of minimal stock levels with correct and safe storage of all food products, cleaning material and equipment.
Identifying any additional training needs that may be required.
Responsibility for ensuring all legislative and company requirements are met.
Assisting with development of menu with company’s Executive Chef.
Ensuring good daily communication with the Unit Manager.
Be courteous to all customers and colleagues.
To observe as applicable to the Unit;
Licensing Laws
Security arrangements
Procedures and instructions relating to fire and accidents
Hygiene and Health & Safety regulations in force.
To perform any other tasks or duties as required from time to time by the Directors or their Managers
Eligibility
In line with the Asylum & Immigration Act 1996, applicants must be eligible to live and work in the UK, without restrictions. Documented evidence of eligibility will be required from all candidates.
Please note we do not accept non UK based applicants unless otherwise stated in the advert
Contact Details
Renard Resources Ltd,
12 New Burlington Street,
London,
W1S 3BF
Tel 0207 734 2940
Fax 0207 734 2947
Email perms@renardresources.co.uk
Our Vision
Hospitality is a people industry and we are in the industry to find these people
