Head Chef | North London

£85,000 Gross Salary

 

 

Head Chef / Chief Operating Officer Kitchen Brigade

 

The Head Chef is responsible for the kitchen operation across the London estate and will manage and support a small and dedicated team of chefs and kitchen porters. The Head Chef should maintain the highest levels of health and safety and food safety with the kitchen environment. The Head Chef is expected to work in partnership with the estate team to provide the highest level of operational service and performance. You will be working in a busy estate where the ability to follow instructions and to think on your feet is expected.

25 Days Holiday + Bank Holidays

Note: The role is on hold until the client returns to London in late September 2019

JOB REFERENCE

#6787

SALARY

£85,000 Gross Salary

CURRENCY

GBP

LOCATION

Highgate | London

POSITION

Head Chef

ACCOMMODATION OFFERED

No

LOOKING FOR COUPLE

No

TYPE OF HOUSEHOLD

Formal Household, City Based

EXPERIENCE

10 - 15 years

LANGUAGE

English

DRIVING LICENCE

No

PREFER NON SMOKER

Yes

VALID DBS

Yes

Roles and Responsibilities

  • Oversee the daily operations of the Kitchen Department, including (but not limited to) professional kitchen, staff kitchen, BBQ kitchens, the kitchens at secondary properties and where necessary the bar areas
  • Develop and prepare menus, balancing creativity with leading-edge presentation and food quality whilst reflecting the seasons and requirements and requests of the Principals
  • Sourcing and selection the finest and freshest ingredients, where possible from organic and local sources
  • Develop and prepare menus for in residence periods to include private dinner parties and banquets as required
  • Ensuring the menus are approved and translated in a timely manner
  • New dish creation with Principals in attendance in the professional kitchen.
  • To keep abreast on all culinary trends and active in the furthering of your own culinary development
  • Work with celebrity guest chefs invited by the Principals
  • Maintaining the food and beverage standards through safe food handling practices
  • Provide a staff-dining room menu that is healthy and nutritious whilst catering for dietary requirements. Controlling of portion size and overall staff food cost
  • Budget control, ordering and delivery of stock informing security to allow access to the estate
  • Stock management and hygiene standards within the kitchens
  • Timely paperwork preparation and submission to include delivery notes, purchase orders and invoices
  • Care and maintenance for high end service tableware
  • Ensure full compliance to the estate’s operating controls and seek innovative ways to improve performance 
  • Participate in the weekly operational meetings
  • Promote teamwork within the Kitchen department and maintain strong working relationships with all the supporting departments
  • Ensure that performance management and colleague training/development occurs in a timely and consistent manner
  • Exhibit excellent team building skills
  • Exhibit excellent proven time management skills
  • Ability to develop and control staff-rosters, oversee time-management, hire of full time and temporary staff to ensure delivery of the best service to the Principals
  • Proven leadership and managerial skills supporting an environment of team growth and development and interdepartmental teamwork
  • Ensure that all kitchen equipment is in good working order and is properly maintained
  • Actively participate in the estate’s head of department meetings and hold regular departmental communication meetings with the kitchen team 
  • Deal with any security issues and escalate any concerns of operation issues to Chief Operating Officer
  • To maintain the hygiene manual for the kitchen team to include cleaning regimes and areas to focus on, such as food storage 

 

Health & Safety 

  • To ensure that all work undertaken is done  in a safe manner and in accordance with relevant approved codes of practice
  • To wear appropriate protective clothing provided by or recommended by the Company
  • To be aware of and comply with safe working practices as laid down under the Health and Safety Acts as applicable to your place of work. This will include your awareness of any specific hazards at your work place
  • To ensure that any accidents to staff, guests or visitors are reported in accordance with correct procedures
  • To be fully conversant with the risk assessments for your department
  • To take responsibility for the adherence & compliance of all food hygiene legislation, HACCP and COSHH etc
  • Have a full understanding and knowledge of food safety law
  • To comply with all Health & Safety regulation including fire safety procedures to ensure the safety of yourself, staff, contractors the Principals and guests 

 

Training

 

  • To attend all training courses as and when required
  • Willing to learn new skills and enhance current knowledge
 

Entry Requirements

  • At least 10 years kitchen experience gathered in respected, world-class hospitality establishments
  • At least 5 years working as Head Chef 
  • Supervising Food Safety Level 3
  • Good spoken English skills essential
  • Additional Foreign Languages would be helpful
  • Critical eye for detail
  • Must exhibit the highest standards of personal grooming

 

Additional Notes

 

  • Total discretion and the ability to provide exceptional service without being intrusive
  • This is a demanding and high-pressure role supporting the running of a private estate at the highest level
  • Candidates must be flexible with working hours and adaptable to change which might include weekends and bank holidays at short notice. Time will be given in lieu, were possible when overtime is worked
 

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