Job Reference

SB130

Job Title

Head Chef-New Opening Pie & Patisserie Venue

Description

We are recruiting for a head chef to join our clients exciting business venture which is due to launch in early October. 

The site is based in central London and will provide guests with a unique experience, predominantly focused around hand crafted pies and pastry products. This will have elements of both traditional and contemporary British cuisine. Service will span breakfast, lunch, dinner and Saturday brunch. Having discussed the role in detail with the director, the aim is “a celebration of pastry in all its diversity”

The foundations of the vision come from the creators attending street markets and food festivals etc and has a strong emphasis on creating a fun, accessible brand alongside quality food and service. The brand pushes a distinctively British approach to sweet and savoury pies, tarts and pastries, and will use the very best seasonal ingredients.

When fully staffed, the kitchen will operate on three full time chefs to operate all sections throughout. For ease of service and logistically, the products will be mainly prebaked and served alongside freshly produced side dishes for service. 

This is a great opportunity for an experienced and passionate chef to join the team at foundation level, and support the brand with its ambitious growth strategy. 

The standard working week will be around 48 hours spanning 5 days over 7. We kindly request that all candidates provide us with a fully up to date CV as part of the application process.

Candidate Role

·Assume overall charge of the kitchen operation 

·Produce seasonally inspired menus

·Liaise with the senior team to develop the overall brand and business

·Implement and uphold strict processes adhering to requirements from the environmental health office 

·Minimise food wastage for the company. Understanding of par levels and menu specification will assist with this.

·Train, develop and mentor the junior team

·Ensure consistent quality in product development to maximise guest satisfaction 

Candidate Specification

·The ideal candidate would have a background working at a senior level. Head chef is preferred but a strong, enthusiastic sous chef would be considered

·Experience with a variety of pastry production including shortcrust, puff & hot-water-crust

- Experience and passion for British cuisine

·Be able to implement COSHH & HACCP systems 

·Be able to lead and direct a busy kitchen 

·Have great understanding of scaling production, GP margins and stock control

·A proactive and professional approach

·Ideally be able to work independently and as part of a team

·Hold a minimum of level 2 in food and safety certification 

The Employer

·Privately owned company

·New business launch

Candidate Benefits

·Competitive salary

·Career progression 

·Exciting new project

 

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