Head Chef

Retirement Villages, Great Dunmow, Essex

Head Chef

Salary not available. View on company website.

Retirement Villages, Great Dunmow, Essex

  • Part time
  • Permanent
  • Onsite working

Posted today, 23 Nov | Get your application in now to be one of the first to apply.

Closing date: Closing date not specified

job Ref: 8aa6ae94d09a420387f0f6baeb615bec

Full Job Description

This is an incredibly exciting time to join RVG, whether you're looking for better work life balance, wanting to utilise your skills in a new way and be able to contribute to change that is broader than just your kitchen. We are looking to relaunch our F&B offering in a new direction and we re looking to recruit a core member of new management team to help deliver this., Our Retirement Village based in Great Easton, Essex is on the lookout for a Head Chef to work 28 hours Weds - Friday covering lunchtimes and the occasional evening event as well as every other Sunday for Carvery Lunch. The role involves managing the culinary team, planning, and creating restaurant/bistro standard dishes and menus, ensuring food safety and quality standards, whilst fostering and delivering an elevated dining experience.,

  • Plan, organise and direct the preparation and cooking of food ensuring that the company's reputation for quality is enhanced with customers and clients at all times offering in restaurant dining, light meals (Bar Menu), savories & pastries, coffee bar and bar services.
  • Taking responsibility for the food production with a hands-on approach and strong management style
  • Possess an exceptional drive for quality of food prepared across all hospitality events
  • Managing GP controls, wastage measures to set budget.
  • Responsible for all aspects of food safety, HS and COSHH.
  • Strong financial acumen and understanding to maintain and monitor all F&B costs on site, to facilitate budgetary control against agreed targets.
  • Collective P&L responsibility for food and beverage.
  • To be responsible for all the kitchen stock, taking into account stock rotation, storage conditions and wastage routines.
  • Monthly stock takes
  • Health and Safety: Ensure the kitchen is clean and tidy - deep cleans once a month.

    Experience of managing a team
  • Passion for great food and excellent service , logistics and delivery
  • Financially astute with regards to food costings and margin management
  • Satisfactory enhanced DBS checks required