Working closely with the Head chef  on site....responsibilities include:

In Charge of Running Own Section – Brigade of 8 Chefs (4 / 5 on service) & Supporting Daily Running of Kitchen & Service

Menu planning, costing and specification for the dining room, bar & private parties

Overseeing daily kitchen operations, leading and directing a brigade of 4 chefs on service with support of Sous Chef (brigade of 8 chefs / small kitchen)

Stock control, ordering & liaising with quality suppliers, invoices, food wastage management, weekly auditing (70% GP target), calculating GP / Excel computerised stock system

Kitchen team recruitment, rotas, training and development, personnel files, payroll reporting, etc

Due diligence: HACCP / COSSH files & procedures, maintenance of kitchen & equipment, cleaning rosters

General bookkeeping, administration and accounting

Management meetings

With proven sous Chef experience gained within award winning / quality Restaurant  to a 2 Rosette standard , you will have excellent all round skills with a creative approach to menu planning and a real passion to cook and progress within a quality dining operation 

Able to lead a team effectively, you will have a ‘hands on’ management style, have excellent organisation and cost control skills, good levels of technical skill and knowledge of traditional / modern British / European menus

With excellent attention to detail and a committed, motivated, flexible working approach, you will also be up to date with current UK hygiene, health and safety legislation

Group Executive Chef: “I’m after a foodie chef....driven to good job, calm & enthusiastic.... enthusiasm & passion essential.”