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Head Chef, Private Members’ Club, Mayfair

London (West End) SALARY: £55,000 - £55,000 PER: Annum TERM: Permanent

Lovely opportunity for an experienced Head Chef to work in one of London's prestigious private members' clubs

Club is closed from 24th December to 3rd Jan, all Sundays and Bank Holidays for the rest of the year

Reporting to:               General Manager or Group General Manager

Job purpose:              

As Head Chef, you will ensure everything runs smoothly within your kitchen, ensuring that the food served always meets or exceeds standards of excellence. You will be responsible for managing and developing the kitchen team, creating menus and controlling the costs in the department. You will also be responsible for all the admin work as well as maintaining the hygiene and safety standards in the kitchen. Flexibility, passion, dedication and a willingness to success are essential.

Outline of key responsibilities: 

  • Drive operating profit goals and sales.
  • Optimize profits by controlling cost of goods food and labour costs.
  • Consistently achieve operational excellence.
  • Develop and retain exceptional talent.
  • Ensure compliance with all governmental laws regarding food quality, safety, labour and employment.
  • Ensure high team and guest engagement.
  • Mentor and counsel team members and enforce appropriate policies and procedures ensuring that everything is within compliance of company policies and standards.
  • Promote company's mission and values.


Responsibilities include:
 

  • Maintaining a strong culture of teamwork, flexibility and members first attitude on a daily basis.
  • Oversee the daily operations of the kitchen and staff.
  • Creating new dishes and menus, this could be from daily specials, event menus, custom menus, seasonal menu changes.
  • Design standardized food presentation guidelines for each dish from inception through to completion including allergen matrix, recipe, photography, tastings, training and on-going continued development of front and back of house.
  • F&B Strategy: working a quarter in advance of budget to secure fiscal responsibility along with marketing campaigns, global initiatives.
  • Budgeting details: ensuring monthly KPI’s are met; food cost, payroll, food revenue.
  • Be able to provide our members custom experiences without much notice (events, menu design, special requirements).
  • Work with supply chain and educate all team about the sourcing of ingredients.
  • Being aware of daily, monthly targets and communicating expectations to the team.
  • Ensure all food costings are up to date and made in accordance with specified budgets.
  • Monitoring and controlling stock levels. Conduct full inventories.
  • Monitoring errors made to rectify reduced loss.
  • Highly involved in the recruitment process and hiring new staff.
  • Being present and highly visible to members and team for feedback, training and creative brainstorming.
  • Create schedules for kitchen staff to ensure there are always enough staff to meet the demand within budget.
  • Implementation of health and safety procedures in the kitchen, maintaining a clean and safe within workplace at all times. Following all legal and maintenance protocols.
  • Schedule and oversee necessary maintenance and repairs on kitchen appliances.
  • Communicate daily with management, front and back of house.
  • Attend necessary communication meetings such as briefings, event BEO, manager catch ups and in turn communicate all specifics to culinary.
  • Work with current IT programs as designated by the company that impact culinary. Assist in implementation, training and evaluation of programs.
  • Working with visiting/guest residency chefs for programming events or pop-ups 

 
Competencies:                

  • Ability to champion change
  • Lead by example
  • Strategic Orientation - the capability to see the big picture
  • Revenue driver and financial acumen
  • Effective communication
  • Logistics and operations - ability to plan ahead and stay organized
  • Ability to coaching and developing others - fostering current and long-term growth
  • Results driven - aligning the team around a common vision (revenue + retention)
  • Managing others - encouraging, honest, objective, as well as possessing the ability to persuade, motivate, and encourage
  • Ethical awareness - shows good judgement and is culturally sensitive
  • Policies, process & procedures - follow established processes made by head office
  • Quality & hospitality - disciplined and detail oriented, maintains and enforces high standards
  • Work closely with culinary; marketing and reception to create, launch, maintain quality programming
  • Resilience - remains positive and makes the best of whatever challenges might arise
  • Team building - inspired by strong team bonds and demonstrates excitement in executing initiatives put forth by head office.

 

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POSTED: 19 Nov 2021 JOB ID: REHC4180

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