Executive Head Chef

at  Thomas Franks Ltd

CONTRACT: PERMANENTSALARY: 45-48,000 DEPENDING ON EXPERIENCE

A stunning B&I location in White City for a new co-working community in a multi-tenanted building. Catering for approximately 600 people daily through the restaurant and lots of events and hospitality. The role is a Monday to Friday operation with evening events running often.
We are looking for a talented Executive Head Chef to lead the kitchen team at one of our fantastic locations in London.
You will have previous experience of working within a fast-paced kitchen at Head Chef level (ideally within contract catering - B&I or Conference venues).
You will be excited to work with fresh seasonal ingredients & regularly changing bespoke menus which YOU create! You will be creative and have the opportunity to showcase your skillset every day. The ideal candidate will need to be quirky, trendy and have a really bubbly friendly personality. This is a very fast paced and demanding role which will exact high levels of organisation and multi-tasking.

KNOWLEDGE / COMPETENCIES:

• Proficient in English and confident communicating at all levels.
• Experience within high end B&I contract catering (if you have hotel experience as well then that’s even better!)
• Experience in commercial contract environment
• Experience in high volume hospitality
• Hold a recognised cooking qualification such as Proffessional Cookery Level 3 as a minimum.
• Hold atleast a level 3 food hygiene qualification.

ABOUT US

Thomas Franks is a founder led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.
All applicants must be able to demonstrate that they have the Right to Work in the UK to be considered for this role.

ROLE REQUIREMENTS (TASKS & RESPONSIBILTIES):

• To manage a team providing breakfast, lunch, retail, grab & go & hospitality
• To operate, monitor and control the Food Production and Service Production to ensure that the food is produced and presented to the highest possible standards, according to the stated Thomas Franks standards and all specified client requirements.
• Responsible for ensuring that the Thomas Franks Fresh Food standards are adhered to by all members of staff, making the best use of local, sustainably sourced and in-season produce at all times using the Company approved suppliers.
• Ensure that the menus are planned are devised for their nutritional value, making the best use of current food styles and customer expectations for daily service and any functions, hospitality or special events.
• Ensure the prompt service of all meals and service at all times to the company / clients standards. Restock and replenish stocks and consumables as required during service periods, pre-empt customer needs and achieve optimum customer service delivery.
• The Executive Head Chef must ensure that all production, storage and service areas and equipment are maintained in a hygienic and clean condition, demonstrating a thorough understanding of food safety and health and safety legislation on a daily basis. Practices are to be monitored and reviewed frequently to ensure standards are set and maintained effectively.
• Ensure that the preparation of all food for sale/service is to prepared within exemplary standards of hygiene and food safety, ensuring that all members of subordinate members of staff adhere to these procedures on health, safety and hygiene to at all times.
• Keep the Front of house informed of any food running out and pre-empt any delays in customer waiting.
• To plan exciting and varied menus, rotas, placing of orders.
• Ensure that the kitchen operates in line with current health & safety regulations.
• To attend meetings and training courses as required.

GENERAL RESPONSIBILITIES:

• Ensure attendance to all staff meetings as required.
• Ensure that all policies and procedural requirements of both legislation, company, and client are adhered to in order to promote a professional and flexible approach at all times.
• To ensure personal presentation is of the highest standard at all times.
• Ensure all necessary checks are carried out in the service and associated areas for food temperatures.
• Carry out all reasonable request of the management.