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Head Chef - Donny's

Chef & Cook

4 hours ago•38 views

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Job Description: Head Chef / Deli Manager
Role Title:
Head Chef / Deli Manager
Reports To:
Business Owner
Location:
Hackney
Salary:
£40k
Focus:
Operational management, food safety compliance, stock control, and active leadership on the service line.
Role Summary
The Head Chef/Deli Manager is the sole operational leader responsible for the daily running of the deli. This critical role involves actively working the kitchen and service line during peak hours while simultaneously establishing, implementing, and enforcing robust, UK-compliant operational systems. The manager will drive profitability by controlling costs, eliminating waste, and ensuring high standards of food safety, quality, and presentation.
Key Responsibilities
A. Culinary Leadership & Service Operations (The Working Chef Component)
Peak Service Leadership: Actively run the pass/service area during all peak trading hours. This includes controlling the flow of orders (in-house and Deliveroo), ensuring tickets are cleared efficiently, and setting the pace for the team.
Quality Control (QC): Actively check the temperature and presentation of all outgoing food against the Recipe Book and Assembly Instructions. Immediately correct any variances on the line.
Workflow Implementation: Directly enforce the planned Split Kitchen Strategy on busy days, ensuring the Front/Service line and the Back/Prep Kitchen communicate and operate efficiently.
Deliveroo Management: Oversee the entire Delivery Bagging System and manage the Seamless ticket flow to ensure minimal delays and accurate fulfillment.
B. Operational Systems & Compliance (UK Regs)
HACCP & Food Safety: Act as the nominated Food Safety Lead. Ensure strict compliance with all UK Food Safety regulations, including temperature control (Fridges ≤5∘C), cross-contamination prevention, and proper storage.
Compliance Records: Full utilisation of the TRAIL APP.
System Implementation: Immediately implement and manage all new operational documentation, including the Daily Check Sheet, Open/Close Procedures, Recipe Book, and Kitchen Prep List.
Deep Clean Management: Oversee the initial professional deep clean and establish daily/weekly cleaning rotas to maintain standards across all areas (kitchen, prep spaces, public areas, and toilets).
Facilities Management: Ensure all essential equipment (e.g., the downstairs fridge) is maintained and functional. Manage the waste oil system efficiently.
C. Stock, Waste & Financial Control
Stock Management: Control all stock, ordering, and deliveries. Enforce strict FIFO (First In, First Out) rotation across all fridges and dry stores to eliminate waste (especially perishables).
Full utilisation of Seamless back office system.
Ordering & Supplier Relations: Use the Order List and Supplier List to negotiate best value and minimise complexity. Conduct Supplier Comparisons as part of a 2-6 month plan to optimise ingredient costs.
Waste Reduction: Directly address and eliminate the current issues of over-ordering and rotten food. Log and report all waste weekly.
Equipment Utilisation: Organise and maintain all dedicated storage areas (prep space, dry store, dedicated fridges, equipment storage). Ensure all unused equipment is wrapped and stored correctly.
D. Leadership & People Management
Staff Development: Manage, motivate, and mentor the existing team (Chefs, Baristas, KPs). Cultivate a culture of high work ethic, accountability, and procedural adherence.
Performance Management: Address underperformance decisively (specifically the current issues with stock control, duty of care, and following instructions).
Rota Management: Create efficient staff rotas to meet demand while controlling labour costs. USE ROTA APP.
Culture: While focusing on systems, the manager must ensure a professional environment that enables the Barista team to maintain the "on-brand chatty vibe."


Requirements & Experience
Experience: 2-5 years of relevant culinary experience, ideally at a Sous Chef level or higher, with demonstrable experience in managing and running a fast-paced service line.
Knowledge: Comprehensive understanding of UK Food Safety/HACCP principles and documentation requirements.
Skills: Proven experience in stock management, inventory control, and cost reduction. Strong organisational, leadership, and communication skills. Exceptional ability to multitask between cooking, delegation, and management.
Motivation: Must be driven by growth and profit margin improvement through meticulous operational control.