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Head Chef

5 April 2024•236 views

Exciting opportunity!
Nine Rooftop Restaurant- Pan Asian
Located on the rooftop of Raddison Red Hotel.
We are looking for an ambitious, dedicated and service-oriented Head Chef to join the team at Nine Rooftop Restaurant.
Working within a diverse, inclusive, and supportive environment, you will be part of a team which will pride with our values of Personality, Passion, Respect, Working Together and Creativity.
Key Information
Address: North Greenwich
Head Chef duties and responsibilities
Design menus that enhance customers’ culinary experience while keeping up high quality standard.
Submit cost proposals for menu items, monitor budgeted food cost.
Control food delivery product quality and stock take.
Provide feedback regarding the food quality, stock of large bulk purchases.
Ensure that all food preparation is in accordance with regulatory guidelines.
Design standardized food presentation guidelines for each dish.
Monitor inventory levels of commonly used items.
Look for ways to reduce spoilage of infrequently used items.
Hire, train, and manage staff about proper kitchen sanitization methods.
Requirements and skills
Proven experience as Head Chef in a similar property size or direct Head Chef assistant in larger operation.
Exceptional proven ability of kitchen management
Ability in dividing responsibilities and monitoring progress
Outstanding communication and leadership skills
Up to date with culinary trends and optimized kitchen processes
Good understanding of useful computer programs (MS Office, restaurant management software, POS)
Credentials in health and safety training – Supervisor Food Safety certificate required.
To provide a high standard of food production in the interests of our customers
To ensure the kitchen is managed efficiently and professionally
To make food purchases within the agreed budget and to maximise gross profit, which will include the effective management of staff levels and payroll costs
To order, store and manage all food items and ensure compliance with current legislation. –
To develop staff in achieving consistently high standards of food production and cleanliness in the workplace and to encourage a continual improvement process