Head Chef Restaurant

COMPANY

Small International restaurant group – Seasonal Modern contemporary European restaurant based in Central London – 60 seats - £60.00 Average Spend per person - Brigade of 14 Chefs

JOB SUMMARY

• Oversee the entire operation of the kitchen ensuring high standards are always adhered to
• Supervise the preparation and cooking of various food items, their preparation, and garnishment; Whilst using seasonal produce, maintain food quality and presentation standards and control of food safety
• Coach the brigade on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
• Achieves culinary operational objectives, improve cost structure by improving BOH operating efficiency by maximizing the productivity of the staff
• Lead by example and assist with the training of all chefs demonstrating a passion for food throughout

WHAT WE ARE LOOKING FOR

We are looking for an experienced, enthusiastic and creative Head Chef to join this successful restaurant group.

The ideal candidate will have a minimum of two years’ experience in a similar role. This must have included overseeing at least a brigade of 12 to 15 chefs with constant mentoring, training and coordinating of the entire kitchen’s team and its financials.

This restaurant group is a young company and they foster ambition and hard work. They are looking for a bright and driven individual to take control of the role and make it their own.

EXPERIENCE REQUIRED

• Have a proven track record in managing large brigade in a busy open kitchen environment
• Creative and able to create new dishes under the DNA guideline
• Be hands-on with your teams, developing them and inspiring them to be the best they can be
• Great Management skills
• Operating profitable organized kitchen operations. Health & Safety, training, recruitment, development
• Experience of fine dining, Modern European, French British cuisine
• Michelin star experience would be great for this role
• Proven ability to cost and implement new menus and procedures
• Previous experience of working in an open kitchen
• Excellent communication and influencing skills
• A perceptive leader with a real passion for building a strong team
• Financial awareness, problem-solving skills
• Forward-thinking - the ability "to think outside of the box" Ambition to continually drive the business forward

BENEFITS

• Basic Salary 45 to 55k depending on experience
• 5 days a week / 7 shifts
• Bonus Scheme
• Holidays as per company policy
• Other benefits to be discussed directly with the employer