Head Chef at Regginas Restaurant
SS2, , United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

21 Sep, 25

Salary

35000.0

Posted On

22 Jun, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Good communication skills

Industry

Hospitality

Description

JOB DESCRIPTION

The head chef at Regginas Restaurant will be responsible for a variety of admin duties and working behind the line, leading a strong team of talented individuals. Our head chef will be required to work on-site 4 out of 7 days per week, allowing for a greater work life balance, with the ability to request occasional weekends off. Receiving a basic annual salary of £35,000 , you can expect to receive over £40,000 including tronc and performance bonuses.

Duties will include:

  • Menu planning: Our a la carte menu is not changed frequently, but it is your role to organise regularly changing specials, and multi-course menus for special events.
  • Team management: Planning rotas and organising staff holiday will not be your responsibility. You will be expected to oversee junior kitchen staff and ensure food is being prepared in the proper manner and consistency, flavour and presentation is of the greatest standard.
  • Food Safety: You will be expected to ensure all kitchen admin is up to date - including daily kitchen checks. Ensure all food is labelled correctly and all stock is within its use-by.
  • Cost-control: It ultimately falls to the head chef to ensure food waste is controlled and margins are met. Monthly GP will be monitored and achievable targets will be implemented.

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Responsibilities
  • Menu planning: Our a la carte menu is not changed frequently, but it is your role to organise regularly changing specials, and multi-course menus for special events.
  • Team management: Planning rotas and organising staff holiday will not be your responsibility. You will be expected to oversee junior kitchen staff and ensure food is being prepared in the proper manner and consistency, flavour and presentation is of the greatest standard.
  • Food Safety: You will be expected to ensure all kitchen admin is up to date - including daily kitchen checks. Ensure all food is labelled correctly and all stock is within its use-by.
  • Cost-control: It ultimately falls to the head chef to ensure food waste is controlled and margins are met. Monthly GP will be monitored and achievable targets will be implemented
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