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Package
- Salary 50,000 to £60,000 Max
- Sunday to Thursday or Monday to Friday on a rotation basis.
- 7:00am to 3:30pm
- Wider wallet scheme (discounts at major retailers, restaurants, gyms etc).
- Free meals on duty
- Volunteers leave - up to one day per year.
- Enhanced maternity, paternity and adoptive leave.
- Cycle to work scheme.
- Recommend a friend bonus.
- Unrivalled individual training and development.
- Well established apprenticeship programme.
- Team & company social events.
- Employee assistance programme.
- Workplace pension.
- Uniform Provided.
- Excellent career progression within a leading independent contract caterer.
Company Information- Due to the business growth and outgrowing their current Central Production Unit/Kitchen in Balham a great opportunity has arisen for a head chef to join their business and open their new 5200 square foot kitchen/CPU in Battersea
Their menus and services are diverse, and you’ll need to be able to apply your skills and passion for food to all manner of dishes and styles of cookery from simple breakfast pots, salad bowls, sandwich lunches to creative canapés and innovative on-trend Client dining.
Working closely with their Chef Director and Group Executive Chef, you’ll be involved in all kitchen duties including menu development, creation and planning; overseeing the direction and development of the kitchen team; managing all food production throughout the business, complete financial management of central kitchen and all F&B production all within appropriate company and H&S guidelines.
Managing a brigade of 9-10 including 2 sous chefs producing approx. 10,000 units per month that are delivered to their contracts across London. Their plans for the near future are to further expand to become one of London’s best event caterers.
They run a 6 day operation but this role would predominately be Monday to Friday typically working 7-3:30, however evenings and weekends will be expected from time to time due to hospitality and event requirements. Current head chef rota is Sunday to Thursday or Monday to Friday on a rotation basis.
Other duties will include, ensuring specs are followed, managing due diligence, health and safety, food safety etc.
The ideal Head Chef: A strong Sous Chef or Head Chef from a B&I background, Banqueting Kitchen and CPU that is an influential leader, leading by example in everything and able to grow and develop the team and the kitchen operation.
The ideal candidate will be a leader, have a nurturing personality and eye for detail
Interview process:
- First stage- Team's meeting
- Second Stage/Trial- Followed by a Trade test consisting of creating a menu and presenting x2 Canapés, a Fine Dining dish, Finger food and a Salad
