Senior Chef Jobs in 2020

Senior Chef

Job Type : Permanent, Full Time

Salary : £28000 – £32000/annum

Role: Senior Chef

Salary: £28,000 – £32,000 DOE

Location: Rotherham

Hours: 40 hrs/week

Our client is looking for an inspirational individual for the role of Senior Chef to join the small but ever expanding hospitality team. This post is ideal for chefs who are willing to develop their creativity and leadership skills. You will be responsible for the smooth running of the kitchens, which serve our busy café, afternoon tea experience, and the delivery of the corporate, weddings and events offer. You will ensure guest satisfaction by providing the highest food quality and customer service.

The Role:

Promote the company brand and values at all times

Line management of the cooks and catering assistants in the cafe and afternoon tea kitchens Support and cover for the cooks as and when necessary

Working hands-on in the kitchen to produce the corporate and banqueting menus

Carry out development of menus and dishes in conjunction with Catering Operations Manager Assist with planning, development and progression of catering provisions Assist with effective stock and cost management

Carry out training of kitchen staff of different levels of abilities

Ensure full compliance of Health & Safety rules and procedures and Food Hygiene legislation

Responsibilities will include:

Kitchen

Oversee the café kitchen, afternoon tea kitchen, banqueting and corporate offer.

Manage all activities in the kitchens, including production, stewarding and line management of catering staff.

Ensure correct preparation and delivery of food across the catering function.

Complete and keep up-to-date department Standard Operating Procedures and Policies Train and ensure colleagues are kept abreast of new food menus Participate in recruitment processes as and when required

Menus

Carry out ongoing management, development, and costing of menus

In conjunction with the Catering Operations Manager, manage the review, selection, specifications, and pricing of proposed menus

Conduct tasting as part of new recipe development

Develop guest/market-oriented menus and change menus regularly to reflect local, seasonal, and national trends

Quality

Assure product consistency by working alongside the chefs to maintain and improve flavour, portions and food appearance

Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply

Follow up on guest satisfaction and feedback

Costs & Inventory

Achieve food budget cost of sales, ensuring minimum wastage Make suggestions for sales promotions to increase sales

Oversee the purchase of all food and food-related products using company-nominated suppliers Undertake and facilitate monthly stock takes in conjunction with stock takers and managing the food cost

Ensure equipment are safe and operational

Food Safety / Health & Safety

Understand and comply with all current Health and Safety legislation and Food Hygiene legislation Ensure the company’s Health and Safety Policy is fully promoted and embedded by catering staff. Ensure compliance of the HACCP procedure according to the company’s Food Safety

Ensure adequate cleaning is carried out as per the cleaning schedule

Ensure safety control measures and hygiene systems are always achieved

Maintain all equipment within the kitchen operation

Experience

Experience of working in a busy service environment

Experience of developing menus and recipes

Strong understanding of market trends and be passionate about developing Food Concepts in line with our brand values and strategic vision

Have experience in managing a team to successfully achieve the business’ goals

Able to work methodically

Able to make adjustment to improve and develop a product to business needs

Able to produce sweet and savoury menu

Level 3 Food Safety