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We are on the look for a phenomenal Head Chef for our deli and restaurant in Chelsea.
An Ottolenghi Head Chef is at the helm of the the kitchen operation. The Head Chef must have a deep passion for food, a creative flair, and a strong track record of managing kitchen teams and delivering high-quality food.Â
What you’ll be doing:
As a Head Chef, you'll be leading and managing the kitchen team, ensuring a high standard of food preparation, presentation, and service
Ottolenghi head Chefs design menus with the Executive Chef and Sous Chef that reflect Ottolenghi's concept and values, incorporating seasonal ingredientsÂ
Our head Chefs continuously assess and improve kitchen processes to enhance efficiency and quality
Managing food & labour costs, including stock takes to ensure profitability and budget targets are met
Organising and rotating stock meticulously. Ordering according to guidelines set forth by the Purchasing TeamÂ
Recruiting, training and developing the kitchen team, including the monitoring of performance, coaching, and giving feedback
Developing respectful partnership with the general manager, working together to boost sales as well as productivity and team morale
Working closely with the general manager and front-of-house team to ensure a seamless experience for customers
Maintaining and facilitating good communication between both BOH and FOH
Ensuring compliance with food hygiene and health and safety regulations. Maintaining the cleanliness and organization of the kitchen
Enforcing sanitation standards and leading by example. Maintain a score of 95% or higher on quarterly food safety audits. Follow up on health and safety training for kitchen staff.
You will enjoy:
Health insurance
28 days paid holiday
Pension scheme
Personalised career development plan in a growing and stable environment or company
A birthday present to celebrate your special day
50% discount across delis, restaurants and online store
Qualification and experience:
Fluent in English, written and spoken
Level 2 and 3 Food Safety certificate
Understanding of risk assessment management
COSHH (Control of Substances Hazardous to Health Regulations) certificate
At least 1-2 years of experience as a Head Chef in a high-volume and quality restaurant/or deli environment
Up to date with culinary trends and techniques
Ability to lead and manage a kitchen team, including recruiting, training and developing staff
Strong Head Chef experience in developing menus that are creative and seasonal
Ability to manage stock take and maintain profit margin by monitoring orders, portion control, and wastage
