Job description
Your key responsibilities as the Executive Chef are to:
- Lead the development and implementation of menus and food style for the Hospitality, Café, Events and any other catering services required by BNP customers and executive team.
- Incorporate BNP Wellness and CSR approach throughout the food offer and work with the marketing team to develop wellbeing approach.
- Plan and co-ordinate all production and activity according to the requirements of each kitchen and service delivery location within the building.
- Maintain and achieve the catering budgets and standards set out by Lexington in conjunction with the Group General Manager, Group Development Chef and the Chef Director.
- Establish and maintain health and safety and hygiene and hygiene procedures in line with the company’s policy.
- Ensure that food is produced and presented in conjunction with the kitchen team maximising customer appeal and exceed Lexington’s and client expectations.
- Ongoing development of the food offer to reflect the latest trends and client requirements.
- Set an example to and monitor the performance of all kitchen staff.
- Conduct the purchase, receiving, storage and stock controls of all lines demonstrating kitchen due diligence.
- Show financial management through correct costing, stock taking and menu planning benefiting both Lexington and our customers.
- Recruit, support, train, coach and manage all kitchen staff and set an example for delivering an efficient quality and financially beneficial service for both Lexington and our customers.
- Enhance and improve skills and knowledge by training and development benefiting self, all staff, Lexington and our customers.
Shift pattern and hours; Mon-Fri
Skills and experience
The experience and knowledge we are looking for from the future Executive Chef include:
- Able to engage at a high level with senior BNP Paribas stakeholders and able to present and impart ideas and strategies well.
- Ensure that team building is effective to meet site and company requirements.
- To communicate with the team and to ensure they all understand the parameters of the business through the Executive Chef objectives and Standard Operating Procedures.
- Work collaboratively with the management team to ensure excellent team relationships.
- Ensure attendance of the kitchen team of all relevant training and development courses.
- Liaise with General Manager to ensure that all work is carried out efficiently and to the correct timescales.
- Ensure that kitchen staff are aware of the standard required.
- Attend client meetings, project meetings and arrange tastings as appropriate.
- Cover for the Head Chefs as required during their absence.
- Recruitment of key positions; provide leadership and direction for the head and sous chefs and ensure succession planning and team development for the kitchen team.
