Position
A new and exciting opportunity awaits an accomplished and creative Head Chef to join our team and assume the newly-created position of Brasserie Head Chef within the Brasserie at Fulham Pier.
You will lead a talented team of chefs, and in partnership with the Executive Head Chef, you will design and develop innovative seasonal menus that showcase modern Brasserie-style cuisine, focusing on fresh local ingredients. The restaurant will have a unique identity, requiring a unique Head Chef who can stay ahead of the latest industry trends and cater to diverse tastes, creating and serving high-quality dishes with a flair for a clientele that expects the best.
Job Summary
The Brasserie Head Chef will oversee all culinary operations, ensuring the delivery of high-quality, innovative, and on-trend dishes. The role involves leading the kitchen team to deliver high volumes of food during peak times while maintaining exceptional standards. The Head Chef will ensure compliance with health, safety, and food hygiene regulations, including allergen management. Additionally, this role focuses on cost control, waste management, and staff development, contributing to profitability and an outstanding guest experience.
Key Responsibilities
Operational Management
- Oversee all culinary operations of the Brasserie, ensuring high-quality and innovative dishes are delivered
- Ensure the kitchen delivers high volumes of food during peak times while maintaining consistency and quality
- Ensure compliance with health, safety, and food hygiene regulations, including allergen management
- Train and mentor the kitchen team, focusing on development, engagement, and retention
- Control kitchen costs, including food, labour and waste, ensuring efficiency and profitability
- Collaborate with front-of-house staff to ensure smooth service and exceptional guest experiences
- Participate in menu tastings, reviews and adjustments based on customer feedback and trends
- Manage kitchen operations, focusing on cost control, compliance, and delivering a remarkable guest experience
Financial Management
- Ensure cost efficiency, managing food costs, labor, and waste
- Support the financial reporting of the kitchen’s operations, contributing to the profitability of the business
The Ideal Candidate
- A renowned expert in the hospitality industry, with experience in managing culinary operations in Michelin Star dining establishments
- Extensive menu development expertise, with the ability to lead a kitchen that provides casual yet refined dining
- Strong creative skills, with experience in identifying target audiences and catering to diverse tastes
- Strong business relationship skills, with commercial acumen and evidence of successfully managing costs in line with exceptional delivery
- Experience ensuring profit margins and meeting financial targets
- A solid background in working with key stakeholders to achieve business goals
- Experience launching and activating new hospitality spaces
- Qualifications such as Supervising Food Safety Level 3 and IOSH Managing Safely or similar
- Flexibility to work 5 over 7 days
What We Offer
- A competitive salary between £60,000 and £70,000
- 15% performance-related bonus
- £1,300 flexi benefit fund
- Employer pension contribution
- Life assurance
For more information on benefits, refer to the attached Benefits Guide included in the link below.
Application
To apply, please click on this link – https://www.sodexojobs.co.uk/jobs/job/Brasserie-Head-Chef/132524