Head Chef – Restaurant 1 Rosette

Interaction Recruitment are currently recruiting for an experienced Commis Chef on behalf of our client, a busy 1 rosette restaurant/hotel near Whittlesford. The ideal candidate will have experience cooking imaginative food.You will have the relevant city & guilds 706/1 & 2 or NVQ 1,2 (minimum) and basic food hygiene qualifications, be conscientious, have good communication skills, be able to work alone and in a team, and be able to relate well to others. To be considered for the role the client are looking for the chef to have similar experience or experience as a Commis chef in a larger establishment/junior sous chef in similar environment.

The client is looking for the suitable candidate to interview/start asap.

We have a fantastic career opportunity to join our new management team as the Head Chef. The hotel is unbranded which gives our kitchen team a chance to build their own a la carte menus alongside the recently awarded rosette standard menu. Within the role you will:

* Build a positive local reputation for the consistent delivery of high quality and a variety of food in order to maximise sales and guest satisfaction along with experience of volume banqueting.
* Have creativity and effective cost disciplines in menu design and food delivery.
* Build relationships with suppliers to maximise food quality whilst minimising food costs.
* Control budgets and costs to ensure food cost is achieved and costs such as payroll are flexed to revenues.
* Recruit, train and develop the team to consistently meet the expected standards and who are motivated and satisfied.
* Implement and maintain the strictest controls of food safety/health & safety to ensure compliance
* Show an excellent knowledge of food trends and best practices

Duties Involved in the Role:

To prepare, cook and present food for customers

Undergo kitchen management including stock control, haccap and general office related duties

Ensure that high standards are maintained in the quality of food, both as to its preparation and presentation

Provision of food preparation cover within the kitchen; including preparation of food, ingredients and commodities in all areas throughout the kitchen, in readiness for cooking

To ensure that all policies, procedures, standards and guidelines are adhered to

Receipt and storage of provisions; monitoring stock rotation and ensuring that all food is labelled clearly and correctly

Provision of cover in the absence of other section Chefs

To ensure minimum kitchen wastage

To ensure that the cleaning schedule is adhered to

undertake further training when required

Any other reasonable duties required by the Head Chef

To apply for this role or enquire further send your C.V