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Sutton Coldfield

    Head Chef - Sutton Coldfield, United Kingdom - Schoen Clinic UK Ltd

    Schoen Clinic UK Ltd
    Schoen Clinic UK Ltd Sutton Coldfield, United Kingdom

    2 weeks ago

    Default job background
    Full time Tourism / Travel / Hospitality
    Description

    Are you a Head Chef looking for your next role?

    As Head Chef you will oversee the day-to-day running of the kitchens and be able to manage, lead, motivate and develop the team.

    Key Accountabilities

    As Head Chef, you will be required to stay up to date with trends and kitchen processes including new dishes, overhauling menus and daily specials. You will also be monitoring and controlling food cost within budgeted guidelines whilst ensuring food wastage is minimised and reported by taking a monthly stock take, managing the inventory and ordering stock as required. Further duties will include (but not limited to):

    • Placing orders dealing with suppliers and ensuring that they supply quality goods.
    • Oversee the food Safety management system. Ensuring that the kitchen staff adhere to quality, hygiene and cleanliness standards.
    • Check, record, and monitor, then act upon temperatures of food items.
    • To ensure that we are in line with the allergen and dietary Regulations 2013
    • To manage and be responsible for Kitchen Hygiene and updating and reviewing all cleaning schedules
    • Overseeing maintenance of kitchen equipment and organising repairs when needed
    • Timely production of kitchen rota.
    • Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary.
    • Ensure you and the team wear correct clothing and use correct equipment to adhere to Health & Safety guidelines.
    • Manage the team training required to conform to Food Hygiene and food safety legislation and all other Mandatory training requirements
    • Undertake any training required to maintain competency including mandatory training, e.g. Manual Handling
    • To work as a productive and key member of the whole catering team to ensure good relations and an efficient production process.

    Key skills and experience:

    The successful candidate will have an NVQ Level 3 in professional cookery or equivalent and Health & Safety and Intermediate Food Hygiene or Equivalent.

    • Good standards of culinary skills, presentation, and attention to detail
    • Understanding of various cooking methods, ingredients, equipment, and procedures
    • Familiar with industry's best practices to and maintain Health & Safety, EHO and HACCP standards and procedures
    • Excellent record of kitchen and staff management
    • Dietary and Allergen awareness and awareness of modified diets
    • Accuracy and speed in handling emergency situations and providing solutions
    • Working knowledge of various computer software programs
    Further information on your role and the responsibilities as well as the essential criteria can be found in the JD.
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