Goldmills recruitment are hiring on behalf of our client who is a well known restaurant chain across the UK. This site is a fantastic venue to work with a diverse world food offering at a high standard.

The ideal candidate will have experience leading a kitchen with a hands on approach and have a good understanding of world food offerings. Asian and Indian foods are very popular so strengths in these areas would be an additional bones.

Our client is offering a permanent 40 hour a week contract which will involve evenings and weekends. The restaurant is closed for lunch Monday to Friday so hours will be made up over the evenings and weekends. This role is perfect for a Head Chef who is hands on in the kitchen as well as knowing how to manage a team with rotas and other required paperwork.

This kitchen is a live kitchen so will be open to the public to see you create amazing dishes for them.

Who we are

Our client is inspired by the best five-star hotels in the world, which bring a choice of fresh food under the same roof and elevate the buffet concept to new levels. Since opening in 2003 the company has expanded throughout the UK and Ireland as customers embrace global dining and flavours from all corners of the world.

It’s an exciting time to join the team as we continue to expand.

Direct Supervisor? General Manager

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.
• 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 & Safety
• Minimum Level 2 in HACCP
• Food Safety Level 3
• Strong leadership, motivational and teamwork skills
• Organised and excellent time management skill
• A flexible attitude
• Experience in all relevant disciplines
• Excellent communication skills

Desirable:

• Departmental training experience
• Experienced with various cuisine
• Computer literacy

Job Types: Full-time, Permanent

Pay: Up to £45,000 per year

Additional pay:

• Bonus scheme
• Performance bonus
• Tips

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