Full-Time Executive Head Chef

Manage the smooth and efficient operation of the kitchen across multiple outlets, maintaining the company’s reputation for food quality.

Organise planning, preparation, cooking and presentation of food to company and client standards.

Ensure correct issue, use and accounting of supplies, carry out stock takes and food rotation procedures.

Set objectives and manage day to day running of kitchens, including supervising recruitment and selection.

Assess employee performance, recognise training needs and potential.

Continuously update industry knowledge on current food trends and ingredients.

Control and achieve agreed financial targets whilst maximising all commercial opportunities.

Ensure the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.

Food’s provenance is critical.

Understand that being a great chef involves teamwork and building relationships.

Requirements:

• Proven experience within a demanding kitchen
• Intermediate Food Hygiene Certificate or above
• Team player
• Ability to negotiate and build relationships with suppliers

What is the last date for applying to the job?

Which countries are accepted for this remote job?