Executive Head Chef

The ideal candidate should:

• Manage their team effectively – the operation is busy with large scale events so needs to be a highly organised mentoring chef.
• Enforce the highest possible standards of work within the kitchen
• Manage the roster ensuring proper coverage is provided
• Training, developing and recruiting the team
• Manage the maintenance of the kitchen and food service areas
• Ensure food costs are managed responsibly
• Manage the team in a proactive way, developing and progressing
• Ensure production is controlled, costed and fit for purpose
• Monitor, adapt and manage the HACCP plan and liaise with the environmental health department
• Refine the kitchen structure to maximize the efficiency of the department and constantly plan the manpower requirements of the department
• Organise the running of the kitchen and induction of new team members

 BURAMB22