Job Description
Your key responsibilities as the Executive Chef are to:
– Accountable for recruiting, supporting, training and people development to deliver an efficient, high quality service.
– Accountable for maintaining, ordering and controlling food stocks within budget.
– Accountable for innovative menu planning and design of food service within specified budgets ensuring high standard of food presentation and portion/quality control.
– Accountable for COSHH, Food Safety, H&S, legal regulations, environmental policies and duty of care to customers and colleagues.
Working Pattern: 40 Hours
Skills and Experience
The experience and knowledge we are looking for from the future Executive Chef include:
– Proven experience in successfully managing a team.
– Highly confident and positive.
– Contract Catering experience desirable.
– Able to create and implement economically sustainable solutions.
– Creates a culture of results within a high-pressure environment through the creation of a strong sense of team spirit, instilling a hunger to be part of a winning team.
– Anticipates and takes advantage of internal and external factors.
