Head Chef in Sutton Coldfield - Schoen Clinic UK Ltd

Are you a Head Cheflooking 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 industrys 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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