Our Bury Bistrot Pierre will be open seven days a week and we will serve breakfast (at weekends), lunch and dinner every day of the week.
Our restaurant will typically cater for a volume of anything from around 100 covers on a quiet weekday lunch service up to around 330 covers per service on a busy lunchtime evening or weekend.
We are currently looking for an enthusiastic and professional Head Chef to join our team. We seek an ambitious individual, who can be flexible over location in the shorter term, as training is delivered within a number of existing bistrots and will involve some overnight stays.
Duties of the Head Chef:
·To be responsible for the running of a scrupulously clean kitchen
·To ensure all food GP, wages and food quality targets are met
·Ordering and control of stock so all our ingredients are readily available and are prepared in a scrupulously clean kitchen
·To be a fully competent and “hands on” Head Chef, happy and confident cooking delicious food for our customers, as well as providing direction the back of house team, running the pass, while ensuring all our recipes are prepared and presented to specific brand specifications and to a consistently high standard.
·Recruiting, training, mentoring, coaching and performance managing the back of house team to ensure the kitchen operates effectively and efficiently
·To ensure that food production standards are met and brand specifications are always correctly followed.
·Ensure the kitchen is clean and tidy by adhering to strict health and hygiene standards
·Encourage the Bistrot Pierre culture and reflect our statement vision of ‘great value and delicious cooking in a buzzy atmosphere provided by a friendly and professional team enjoying themselves’
·Multitask when required
We are looking for a Head Chef who has:
·Head Chef experience, training and supervising a team of chefs
·Good understanding of food cost control and HACCP
·Online ordering experience and stock control
·Experience in creating rotas and working within a strict labour model
·Strong IT skills
·Ideally some branded restaurant experience but if not, is able to demonstrate a clear track record of success working as a Head Chef in a good hotel, restaurant or cruise ship environment
·Proven success in working within a fast paced kitchen, cooking to order for high cover numbers
·Enthusiasm to succeed within our team
In return we are offering the successful Head Chef the following:
·Competitive basic salary
·28 days holiday, including bank holidays
·Generous bonus scheme for achievement of KPIs
·“Super bonus” scheme recognising Head Chefs exceeding KPIs
·Excellent training and development and the opportunity for career progression including eligibility to apply for “Tricolore” our Management Development Programme
·Awesome staff benefits - including staff price on quality wines, "Perkbox" flexible benefits programme and a very generous discounted staff rate on MacDonalds Hotels.
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