At a Glance
- Tasks: Lead a dynamic kitchen team and create mouth-watering menus.
- Company: Join Robinsons Bar, a vibrant venue with a passion for great food.
- Benefits: Competitive salary, flexible hours, and opportunities for career growth.
- Other info: Be part of a supportive team that values creativity and innovation.
- Why this job: Make your mark in a fast-paced environment and inspire a team of chefs.
- Qualifications: NVQ Level 2 & 3 in Food Preparation and Cooking, plus 5 years kitchen experience.
The predicted salary is between 30000 - 40000 € per year.
Reports to: Manager
Direct Reports: Chefs, Kitchen Porters
Area of Business: Wine Inns
Purpose: To control all aspects of the kitchen including menu planning and design, purchasing, staffing rostering and training.
Responsibilities:
- To manage the day to day running of the kitchen, ensuring that all food is to the required standard.
- To manage cost and quality control for both incoming and outgoing goods.
- To ensure that goods are stored in the correct conditions.
- To ensure that stock rotation is carried out correctly and is controlled.
- To ensure that hygiene procedures are carried out correctly and documented.
- To ensure temperature readings are taken accurately on a daily basis.
- To implement allergen procedures and guidelines.
- To ensure the health and safety of his / her team at all times.
- To manage all menus in relation to costing, planning and pricing to specified deadlines.
- To performance manage and develop the kitchen team on an ongoing basis.
- To oversee and monitor training of junior members of the team.
- To monitor and control food wastage.
- To ensure there is proper staff training and this is recorded accurately.
- To ensure that a high standard of personal hygiene and appearance is maintained at all times within the kitchen.
- Any other duties relevant and related to the post.
Educational qualifications: NVQ Level 2 & Level 3 in Food Preparation and Cooking or equivalent qualification is essential. Intermediate Food Safety Certificate essential.
Skills and Experience:
- 5 years minimum experience in a busy kitchen environment, with at least 2 years previous experience at a senior level within the kitchen.
- Experience of menu planning and pricing.
- Full knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with all EHO regulations.
- Experience of leading a team of chefs.
Main Points of Contact: Other staff in the premises, Suppliers, Other Chefs in Company.
Other Relevant Information: Flexible regarding hours of work.
Note: Pending the number of applications, the criteria for the position may be enhanced to facilitate shortlisting.
Head Chef - Robinsons Bar employer: Wine Inns
Robinsons Bar is an exceptional employer that fosters a vibrant and supportive work culture, perfect for culinary professionals looking to thrive. With a focus on employee development, we offer ongoing training opportunities and encourage creativity in menu design, all while ensuring a healthy work-life balance. Located in a bustling area, our team enjoys the benefits of working in a dynamic environment where quality and innovation are at the forefront of our kitchen operations.
StudySmarter Expert Advice🤫
We think this is how you could land Head Chef - Robinsons Bar
✨Tip Number 1
Network like a pro! Reach out to your connections in the hospitality industry, especially those who know Robinsons Bar. A friendly chat can sometimes lead to insider info about job openings or even a recommendation.
✨Tip Number 2
Show off your skills! If you get the chance, offer to do a trial shift or a cooking demonstration. This is your chance to shine and prove that you can handle the heat in the kitchen!
✨Tip Number 3
Be prepared for the interview! Brush up on your knowledge of menu planning, food safety regulations, and team management. We want to see that you’re not just a great chef but also a fantastic leader.
✨Tip Number 4
Don’t forget to apply through our website! It’s the best way to ensure your application gets seen. Plus, it shows you’re serious about joining the team at Robinsons Bar.
We think you need these skills to ace Head Chef - Robinsons Bar
Some tips for your application 🫡
Show Off Your Culinary Skills:When writing your application, make sure to highlight your experience in menu planning and kitchen management. We want to see how you've controlled costs and maintained quality in your previous roles, so don’t hold back!
Be Specific About Your Experience:Mention your qualifications and relevant experience clearly. If you’ve got that NVQ Level 2 & 3 or an Intermediate Food Safety Certificate, let us know! We love seeing candidates who meet the essential criteria.
Demonstrate Leadership:As a Head Chef, leading a team is key. Share examples of how you've developed and managed your kitchen team in the past. We’re looking for someone who can inspire and train others, so show us what you’ve got!
Apply Through Our Website:Don’t forget to complete your application on our careers page! It’s super easy, and we want to make sure your application gets to us without any hiccups. Click that 'Continue to Application' button and let’s get started!
How to prepare for a job interview at Wine Inns
✨Know Your Menu Inside Out
As a Head Chef, you'll need to showcase your expertise in menu planning and design. Familiarise yourself with the current menu and be ready to discuss your ideas for new dishes or improvements. This shows your passion and creativity, which are key for this role.
✨Demonstrate Leadership Skills
You'll be managing a team of chefs and kitchen porters, so it's crucial to highlight your leadership experience. Prepare examples of how you've successfully led a team, handled conflicts, or trained junior staff. This will show that you can maintain a positive kitchen environment.
✨Understand Food Safety Regulations
Make sure you're well-versed in EHO regulations and food safety practices. Be prepared to discuss how you've implemented these in previous roles, including temperature checks and hygiene procedures. This knowledge is essential for ensuring the health and safety of your team.
✨Showcase Cost Control Experience
Cost management is a big part of the Head Chef role. Bring examples of how you've managed food costs, controlled wastage, and priced menus effectively. This will demonstrate your ability to keep the kitchen running efficiently while maintaining quality.
