Head Chef

Head Chef
Kingston – South West London
Hours TBC
£38,400 per annum

Job Purpose

To be responsible under the supervision of the Executive Chef and General Manager, for the preparation and production of food in a given kitchen area, in the most efficient and effective manner delivering the highest possible standards of service, in accordance with company policies, procedures and standards, whilst being pro-active in maintaining and improving the restaurant profitability.

Main Duties:

*To understand who the guests are and their expectations and needs, quickly respond to maximum satisfaction (i.e. service co-ordination and timely execution) and establish and maintain relationship/rapport through service and the long term.
*To seek and action guest feedback at all opportunities and learn from complaints.
*To implement correct company service standards, monitor and thrive for continuous improvement.
*To project a positive, professional and friendly image to the guests and employees.
*To ensure a safe workplace by identifying hazards and taking corrective action.
*To thoroughly understand the company and quality standards in product presentation and service.
*To ensure strict adherence to manufacturers’ instructions of safe use of all equipment and understand any risks involved of operating machinery and other equipment. Request training from superiors for any new tasks.
*To instruct employees on specific safe work practices (e.g. use of proper footwear, cleanliness, clean-as-you-go, spills, etc.).
*To co-ordinate effectively with team members and chefs through regular contact, before, during and after service about speed of service, item availability, popularity of menu items, inter-relations.
*To inspect the kitchen areas at all times (front and back) to ensure cleanliness of all areas, physical condition and functioning equipment.
*To check and ensure highest quality and freshness of food/product.
*To ensure that the procedures for opening and closing the restaurant are fully applied.
*To keep the work station well organised and neat.
*To understand the ingredients, origins, combinations and the methods of preparation and presentation of all food served and ensure such is also carried out by your colleagues.
*To demonstrate thorough knowledge and ability in execution of all kitchen products following standard recipes, sizes and portions.
*To ensure that enough equipment and products are ready for service.
*To control the floor during service and be vigilantly attentive to service details and produce quality assisting and helping all colleagues with any request.
*To supervise the preparation of operating equipment and order any necessary equipment from the Kitchen Porter.
*To monitor all kitchen operation costs and take corrective action where necessary to reduce expenses in liaison with the Executive Chef and Manager.

*To ensure that strict cost control measures (deliveries, stock rotation, storage, wastage, cleanliness) are controlled and adhered to and new orders are in line with departmental costs and business levels.
*To identify, in conjunction with the Executive Chef and Manager market needs and trends.
*To respect and instruct fellow employees on proper equipment storage and handling to minimize breakage and/or misuse of china, glass, utensils and produce.
*To communicate to the Executive Chef and Manager all deviations from standard portion size and methods of preparation.

1.STANDARD DUTIES

1.To treat all other team members fairly and consistently and participate in the building of an efficient team of employees by taking an active interest in each other’s welfare, safety and development, and being positive.
2.To report for duty punctually wearing the correct uniform and perfectly groomed at all times.
3.To provide a friendly, courteous and ‘warm’ service at all times.
4.To perform the duties following all correct standards and methods of service with the maximum efficiency, productivity and professionalism, as stated in the Company and Outlet’s Training Programs, Manual and at induction.
5.To inform your superior when leaving your station/area for breaks and at end of shift.
6.To inform your superior should you have any problems with your scheduled working hours.
7.To always co-operate and assist other areas/stations/people when they are busier than you.
8.To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
9.To initiate new ideas to improve service and encourage all other staff to give their view.
10.To understand and adhere to both the Outlet and the Company’s rules & regulations, in particular the policies & procedures relating to Fire, Hygiene, Illnesses, Health and Safety, Accidents and the environment, and to report any of those happening to either customers or employees to the management.
11.To comply with local legislation and be conversant and act in accordance with any such matters relating to your department.
12.To respond to any changes in the department as dictated by the needs of the industry or company operations.
13.To be available to work flexible working hour according to the business demands and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
14.To attend training as required by any superiors.
15.To contribute to regular departmental communications meetings.

Spring Personnel Ltd is acting as an Employment Agency in relation to this vacancy.

Spring Group plc is an Equal Opportunities employer; we welcome applicants from all backgrounds.
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