- Experience in Premium High-volume restaurant (s). Having a vision of refine cuisine, in a busy environment.
- Managing a team of 25 or more staff
- Capacity to be flexible for multiple special requests from management team
- Overlook the Breakfast operations
- Being up to date with new trends of cuisine
- Vegetarian & Vegan experience
- Perfect communication between FOH Team & BOH Team
- Ensure when creating the menu and making menu changes it reflects seasonal changes in produce and the finest seasonal ingredients are being used.
- Ensure all dishes are prepared and presented to the high standards and leave the kitchen on time, whilst liaising with all relevant sections and managing the Kitchen brigade.
- Ensure the menu specification of dishes and quality are adhered to and delivered on a consistent basis by inspiring and motivating the kitchen team.
- Responsible for ensuring all Chefs are complying with all Company Food Safety Policies and procedures and health and safety requirements at all times
- Monitor and ensure the highest levels of cleanliness throughout the kitchen at all times, ensuring the completion of cleaning schedules and temperature records for all sections.
- Create and manage the weekly rotas liaising with team.
- Ensure effective menu descriptions in place for new dishes and allergen matrix updated and communicated to applicable chefs
- Communicate effectively and professionally, giving out clear directions to the Chefs to ensure tasks completed on time and service runs smoothly
- Build effective and constructive relationships with both back and front of house teams to assist in ensuring the highest levels of service to the guests
- Attend daily meetings with the front of house team
- Develop the more junior members of the kitchen brigade and Apprentices by identifying training needs and providing on the job training and coaching to enhance their skill level and knowledge
- Maintain and manage food margins through effective stock ordering and stock management and adherence to recipes by all chefs to keep within budget.
- Ensure maintenance issues/defects in kitchen
- Ensure you and the kitchen team are suitably dressed at all times, chef whites are presentable, and you wear the applicable personal protective equipment for tasks
- Manage the recruitment needs of the kitchen team whilst recognising good performances of existing staff and dealing with the poor performance of others
Head Chef - London, United Kingdom - Langan's Brasserie
Description
Exciting Opportunity We are now looking for a Head Chef to join our fantastic team and be a part of this exciting journey.
The purpose of the role is to effectively lead and manage the kitchen brigade within the Brasserie kitchen ensuring the highest standards of food execution and delivery. Ensure the effective operation of the kitchen including adherence to food margin targets and development of the kitchen brigade.
Responsibilities and duties
Langan's Brasserie -Originally opened in '76 as a joint venture between Michael Caine, Peter Langan and Michelin starred chef Richard Shepherd, it immediately became an icon of the London scene attracting guests from Elizabeth Taylor, Elton John, Princess Margaret to Mick Jagger- becoming one of the most talked about venues in London. In October '21 Langan's was reborn under the helm of restauranteurs Graziano Arricale and James Hitchen, with a mission to bring all the elegance, eccentricity and furore of the original brasserie. Alongside the iconic Brasserie and bar, a private dining room and 'Upstairs' private club with terrace are new additions.