Head Chef at Fiesta Del Asado
Birmingham B16 9RP, , United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

05 Oct, 25

Salary

45000.0

Posted On

05 Jul, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Leadership Skills

Industry

Hospitality

Description

The Lasan Group operates a number of successful restaurants in the Birmingham area which are known for quality food and creating a great guest experience, including the renowned Fiesta Del Asado. Famously winning Gordon Ramsey’s F-Word for Best UK Local Restaurant, our continued success is only possible thanks to our great people, who we are proud to call part of the family.
We are looking for a talented Head Chef to lead our Fiesta Del Asado Steak House. Are you an ambitious Chef with grill experience, who excels in a high volume fresh food environment? If so, we’re waiting to hear from you.

HEAD CHEF REQUIREMENTS:

  • Proven experience as Head Chef/Sous Chef;
  • Ability to delegate tasks and monitor progress;
  • Outstanding communication and leadership skills;
  • Food Hygiene Level 3 certificate.
    Job Types: Full-time, Permanent
    Pay: £43,000.00-£45,000.00 per year

Additional pay:

  • Bonus scheme
  • Performance bonus

Benefits:

  • Company events
  • Company pension
  • Discounted or free food
  • Employee discount
  • Free parking
  • On-site parking
  • Referral programme

Schedule:

  • 10 hour shift
  • 8 hour shift
  • Monday to Friday

Ability to commute/relocate:

  • Birmingham B16 9RP: reliably commute or plan to relocate before starting work (required)

Experience:

  • Head Chef: 2 years (preferred)
  • Charcoal Grill: 2 years (required)

Work Location: In person
Reference ID: FDAEHC072

How To Apply:

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Responsibilities
  • Lead the team to deliver outstanding fresh food, creating a great guest experience;
  • Control and direct the food preparation process;
  • Achieve excellence in food hygiene;
  • Manage ordering process for ingredients and equipment;
  • Proactively overcome all problems relating to food quality;
  • Lead team training;
  • Create an environment that promotes learning and respect;
  • Comply with nutrition and sanitation regulations and safety standards;
  • Foster a great working relationship with Front of House;
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