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We are working with our Plympton based client who run a very successful club providing sporting and banqueting facilities. They are looking to recruit a new Head Chef to join their busy but friendly team. The Head Chef will need to have previous experience in providing catering for large banqueting events, weddings/charity balls/conferences/wakes and other occasions.
The Head Chef will be a key part of the senior management team, having the passion and drive to expand our busy food and beverage business whilst also taking overall responsibility for the ordering, preparing and serving of all meals to a professional standard and within budget.
DUTIES AND RESPONSIBILITIES OF THE HEAD CHEF:
§ To monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply.
§ To ensure quality control measures and hygiene systems are achieved at all times.
§ To actively participate in the ongoing management and development of menus and create and implement new items for the menu.
§ Find and use seasonal produce, adapting to new customer trends.
§ Create and communicate standard recipes for all chefs to use.
§ Consistently maintain awareness of budgets when planning menus, providing costings of menus and using best suppliers.
§ Act as a leader and exemplar to all Chefs and kitchen staff in terms of preparing, presenting and serving all varieties of meals; be ‘hands-on’ in being involved in food production.
§ Manage service ensuring presentation of food is compliant with our standards.
§ Be able to demonstrate and train staff on all high-level Chef and meal production skills.
§ Ensure the correct labelling of certain foods.
§ Liaise with the Food and Beverage Manager regarding menus and catering for functions and conferences.
§ Identify ways to improve profitability.
§ Lead and inspire the kitchen team.
§ To report and take necessary action for any incident of fire, accidents, theft, loss, damage, unfit food or any other irregularities.
§ Demonstrate excellent communication and influencing skills.
§ Be able to work effectively as part of a team whilst undertaking a leadership role.
§ Lead by example and offer clear direction to other team members.
§ Be uncompromising in achieving company standards.
§ Communicate relevant business information when required, efficiently and concisely to the team.
§ Build effective and constructive relationships
§ Take full responsibility of the kitchen staff for both day-to-day operations and functions/events, directing the work of Kitchen Assistants and Chefs as required.
§ Recruit, train, oversee day-to-day work and develop the team, addressing any performance issues appropriately; carry out staff appraisals
§ Plan, write, and communicate rotas to ensure adequate kitchen staffing throughout the year, obtaining the buy-in of staff to these schedules.
§ Check the volume and quality of meal production, and adjust rotas and kitchen flow as needed to ensure optimum efficiency and quality is maintained.
§ Work with the team in relation to departmental practices, including those relating to staff rotas and working time, food hygiene, health and safety, waste management and stock control, implementing common standards within the kitchen.
§ Have particular and overall responsibility for food hygiene and health and safety within the kitchen, setting high cleanliness rules, practices and routines to avoid accidents, food spoilage or waste.
§ Keep appropriate records, in conjunction and liaison with the Catering management team in relation to all staff matters such as time-keeping and attendance of staff.
§ Train staff to reach higher and better standards and develop own personal skills and training.
§ Monitor all food coming in, ensuring proper food quality.
§ Contribute to monitoring of buying to ensure best pricing and adequate stock levels and inventory.
§ Establish, maintain and develop relationships with key vendors to ensure effective food purchasing within budget.
§ Liaise with, and provide guidance to stores to ensure best practice with regards to purchasing, storing and rotating food stock.
§ Monitor all kitchen equipment ensuring appropriate usage and maintenance, reporting and following-up on any defects or requests for new purchases.
§ Keep appropriate records relating to stock and equipment.
§ To proactively seek continual improvement in all aspects of the kitchen operation
§ To work in harmony with other departments to ensure optimum conditions are provided for the delivery of food and beverage services
§ Any other duties required in this position as directed by the Owner.
SKILLS/ ABILITIES RESPONSIBILITIES:
§ Ability to work both at speed and in high volume situations, as well as maintaining quality.
§ Demonstrable inspirational leadership skills in the kitchen.
§ Able to work quickly and drive a shift in a concentrated, fast-paced environment.
§ Great communicator at all levels.
§ Scrupulous in upholding food hygiene and health and safety practices.
§ To be able to react quickly to kitchen emergencies, prevent accidents or deal with through to at least basic first aid.
§ Management skills
§ Multi –tasking
§ Ability to work quickly
§ Motivation of self and others