Head Chef

at  Bubala Soho

POSITION OVERVIEW:

The Bubala Head Chef is a leadership role responsible for overseeing and managing all aspects of the food operations at Bubala. The Head Chef is responsible for actioning menu changes, kitchen management, food preparation, quality control, and team leadership. The ideal candidate will possess a passion for creativity, food service excellence, and delivering exceptional dining experiences to guests.

KPIS

• Effective services are executed day-to-day, when in and out of the kitchen.
• Ensuring that all kitchen management are fulfilling their roles and responsibilities as described in their job descriptions.
• Ensuring waste is minimised and order lists are effectively used and that this standard is upheld throughout the kitchen.
• Leading by example for the kitchen team members including BOH management at all levels.
• Ensure that scheduling costs are in line with the budget.
• Ensure that net profits are exceeding the budget.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Overseeing the requirements needed in recruiting and training new staff.
• Reporting any issues with team performance to the General Manager and working on effective solutions together with their guidance.
• Ensuring that all team members receive the correct onboarding documentation, including but not limited to; health questionnaire, job descriptions, contract etc.
• Ensuring that the team are well trained on efficient food service standards,
• Delegate tasks effectively, manage work schedules, and ensure efficient teamwork.
• Ensuring that responsible persons, including yourself, are conducting team member catch ups on a regular basis.
• Provide ongoing structured feedback and performance evaluations to the BOH team.
• Ensuring development of the team is always being considered and where appropriate the use of approved progression plans.
• Ensuring that responsible persons are executing staff training plans.
• Ensuring that E.R.I.C (Expression, Compassion, Integrity, Compassion); the company’s values are being upheld.
• Satisfactory BOH team participation in annual engagement surveys.
• Create and maintain a positive and productive work environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Responsible for the daily operations of the kitchen; including running key shifts throughout the operational week.
• Responsibility of the daily operations of the kitchen including staffing, scheduling, and stock management.
• Being responsible that the kitchen is ready for service.
• Ensure that all food products meet high standards of quality whenever they are in the business and effective actions are taken when issues arise and suggestions or recommendations are made.
• Assisting in any customer requirements as communicated by the Front of House and ensuring that this standard is upheld at all times.
• Responsible for daily orders that are being placed and ensuring that correct par levels are being followed and amended as required.
• Working closely with the Executive Chef on launching and communicating new dishes
• Monitor inventory levels, manage supplies, and maintain kitchen equipment to ensure operational efficiency.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Taste and inspect dishes before they are served to guests, ensuring they meet Bubala’s quality standards.
• Actively suggesting new improvements surrounding food service and best ways to optimise.
• Actively developing new ideas for dessert garnishes on a seasonal basis.
• Ensure that all food products that leave the pass meet high standards of quality.
• Lead the BOH team in preparing and presenting dishes that meet the highest standards of taste, quality, and presentation.
• Maintain consistency in taste, portion sizes, and overall presentation across all dishes.
• Identifying any issues with prep and bringing solution driven changes to the kitchen.
• Identifying any issues with recipes and bringing solution driven changes to the Executive Chef.
• Implement upcoming menu changes as instructed by the Executive Chef.
• Actively bringing new innovative ideas and presenting them to the Executive Chef, areas in particular in focus should be snacks, dips and salads.
• Identify any ongoing concerns surrounding the quality control directly to the Executive Chef & General Manager.
• Balance creativity with practicality, considering cost-effectiveness and seasonal availability.
• Actively participating in rolling out new dishes & ensuring the wider team are trained on prep and standards.
• Encouraging the team to create and develop dishes which are suitable for Bubala as highlighted in BOH job descriptions.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Reporting any issues regarding maintenance to the General Manager.
• Ensure that the restaurant complies with all health and safety regulations.
• Conduct monthly audits of the kitchen to identify any potential hazards.
• Overseeing maintenance issues and finding solutions to guide and support the Senior Sous Chef.
• Ensuring that the kitchen and surrounding storage areas meet all health and safety standards.
• Ensuring all equipment is in working order and any damaged equipment is replaced.
• Actively looking at equipment issues and finding solutions to guide and support the Senior Sous Chef.
• Comply with all applicable health and safety regulations with guidance through Food Alert.
• Ensuring all back of house team members are fully trained with required compliance training.