A client of ours currently recruiting a Head Chef to support, coordinate, and direct kitchen operations for the ODC operation, including menu planning, production, and service ensuring that food produced is of the required standard and is delivered at the time requested.

About the Client an all-encompassing events, catering hospitality provider, offering a wealth of experience, passion & stability. They have been, are, & always will be independently owned. Their three shareholders have grown with the company & evolved with the ever-changing trends.

The successful candidate would be required to work on events which are normally held in the evening, so there will be a requirement to work evenings and weekends

The role:

• To assist the Company Executive Chef in controlling the annual budget and achieve agreed financial targets for the ODC division.

• Cost control, improving quality standards and achieve the required labour wage percentage.

• To liaise with the kitchen brigade to share knowledge, skill, resources and costing information including menu planning.

• To introduce and subsequently monitor per event costings for menus across the business.

• To attend Trial Meals and Functions as necessary according to the needs of the business.

• To ensure that all Health and Safety, Environmental, HR and other Company Policies are being complied with in all areas of the business pertaining to the production and delivery of food and kitchen staff. Duties & Responsibilities Management

• Actively participate in staff selection, induction, appraisal, and training.

• Ensure staff accountable to the position fully understand their job role and duties.

• Ensure workload is appropriately and fairly delegated and that tasks are performed to the standard required.

• Responsible for the direction and supervision, motivation and discipline of all staff accountable to the position.

• Set objectives and monitor progress for all staff accountable to the position.

• To assist the Company Executive Chef in handling of grievance or disciplinary matters in accordance with Crown Partnership policy relating to kitchen staff.

• Provide, and document on-job guidance and training, including induction training and monitor ongoing training requirements.

• Ensure kitchen staff are trained in the correct use of equipment and in the handling and storage of cleaning or other hazardous substances.

• Identify on-going training needs and make appropriate recommendations to the Managing Director for needs to be carried out.

• Assist the Company Executive Chef in reviewing and updating the Standard Operating Manual relating to Food Operations and Kitchen Standards. Communication

• Ensure all relevant information relating to the operation, business and personnel is communicated to the Chef Team.

• Liaise with the Company Executive Chef, to plan and price menus, considering costs and availability of commodities, sustainability, nature of use, service criteria and demand trends.

• Assist the Company Head Chef in analysing and monitoring quality control and customer demands, trends, and suggestions.

• Attend client, management, and staff meetings.

• Attend food tastings liaising with the Operations Director, sales team, and clients.

• Communicate effectively with staff on all levels including encouraging team members to contribute to the agenda of regular team meetings. Food Production

• Control the receiving and calling of orders and their processing ensuring that food is only issued against correct checks or requisitions.

• Minimize waste at all times by the effective control of commodities and labour.

• Supervise and work with other kitchen team members in the preparation, production, and presentation of food to ensure agreed standards are achieved. Distribution

• Ensure all finished food products are labeled with the appropriate destination and ready for distribution at the time requested.

• Ensure all food and kitchen equipment is correctly stored and packaged and temperature recorded before distribution and on arrival at its destination. Resource Planning

• Liaise with nominated suppliers to source specially requested food items.

• Control the ordering of fresh and frozen produce and dry store items required by the kitchen ensuring purchase quantities and ordering levels are appropriate to business demands and budgets.

• To ensure there are sufficient staff levels within the Kitchen to operate effectively and efficiently.

• Ensure that the quarterly stock take of kitchen equipment undertaken is accurately recorded and ensure that any requirements for additional equipment and repair of existing equipment is reported to the Company Head Chef.

• Ensure monthly food stock takes are carried accurately.

• Ensure a minimum of a quarterly disposable and chemical stock takes are carried out accurately. Event Planning

• Check all Function Sheets, Food Orders and Menus and plan ordering requirements accordingly so all functions and trial meals can be undertaken.

• Minimize waste at all times by the effective control of commodities and labour.

• Supervise and work with other kitchen team members in the preparation, production, and presentation of food to ensure agreed standards are achieved. Safety and Hygiene

• Ensure high standards of quality control, handling and storage of commodities (including those of a non-food nature) with due regard to current legislation governing handling, storage and processing.

• Ensure staff of all kitchens and ancillary areas are properly dressed and groomed and that their work areas are kept clean and tidy and that they are regularly made aware of the necessity for high standards of health and safety and hygiene.

• Take all relevant steps to minimalise risks by ensuring that any real or potential risks are, assessed, acted upon or reported to the appropriate persons immediately.

• Ensure house and department emergency, fire and accident policies and procedures are complied with. • Ensure all staff in kitchen areas work in a manner which is safe and unlikely to cause risk, harm or injury to themselves or others.

• Regularly inspect all kitchen areas for potential risks of temperature control of food, cross-contamination hazards, unsafe equipment or fabric and fire hazards, takes corrective action when required, and reports to the appropriate person.

• Ensure recording of all temperatures of all fridges, blast chillers, and freezers is undertaken daily and report any faults immediately to relevant persons.

• Ensure record all delivery temperatures of frozen and chilled produce is undertaken and refuse / record any produce that is not of the required temperature.

• Ensure the recording of the temperature of food at service points and ensure corrective action is taken, so all produce is of the correct temperature.

• Formulate kitchen cleaning rotas and ensure tasks are completed to the required standard and signed off.

• Ensuring a pass mark on all internal health and safety audits carried out by Crown Group Directors or Company Execuitive Chef.

Permanent Salary: £45,000.00 per year (Negotiable)

Free parking

Holiday: 28 days pro rata including bank holidays per annum

Schedule: Monday to Friday with occasional evenings & weekends

Hours: As required, to undertake the role, but would be 7am – 5pm most weeks,

Ability to commute/relocate:

• Romford: reliably commute or plan to relocate before starting work (required)

Experience:

• Chef: 1 year (preferred)

• Cooking: 1 year (preferred)

Licence/Certification: • Driving Licence (preferred)

Please note that it is a legal requirement of the role to have valid Right to Work in the UK and we are unable to accept any applications without this.