The role involves providing comprehensive guidance for all aspects of the kitchen's day-to-day operations while enforcing strict performance and quality standards
Job Summary
The role involves providing comprehensive guidance for all aspects of the kitchen's day-to-day operations while enforcing strict performance and quality standards.
Candidates are responsible for managing kitchen stocks, forecasting personnel requirements, and maximizing gross profit within agreed budgets.
The position requires maintaining up-to-date recipe files, ensuring hygiene compliance, and fostering a cooperative team environment.
Matching Summary
Match Score: 85
The role involves providing comprehensive guidance for all aspects of the kitchen's day-to-day operations while enforcing strict performance and quality standards.
Skills & Requirements
Must-have
5 to 7 years of chef experience
WSQ Basic Food Hygiene Course Levels 1 and 2
HACCP or COSHH regulations knowledge
POS and restaurant management system proficiency
Staff hiring, training, and rostering
Food cost control and budget management
Nice-to-have
Strong interpersonal and leadership skills
Tenacious problem-solving abilities
Meticulous attention to detail
Service-oriented mindset
Continuous improvement process support
Key Requirements
Associate or Bachelor's Degree in Culinary Arts or Science
Five to Seven years of experience as a chef
Completed WSQ Basic Food Hygiene Course Levels 1 and 2
Updated control of substances hazardous to health (COSHH) or HACCP methods