Head Chef

A Fantastic new Restaurant is currently recruiting for a Head Chef to be based in Southampton's vibrant and bustling Marina.

This role is suited to a Head Chef that has experience in Asian fusion cuisine and with a conscientious and innovative approach who will develop and has the commitment to deliver exceptional service in line with our customers' demands. This is an open kitchen facing role and requires a proactive individual.

Key Responsibilities:

Management of a large kitchen or multiple kitchens with a team of Chefs and Assistants

Ensure tasks are appropriately allocated so teams are fully utilised and food preparation activities are delivered using standard recipes and in line with Blue Jasmine's brand standards

Responsible for ensuring efficient execution and delivery of all food line products in line with the daily menu

Maintain integrity of the standard food offer; responsible for maintaining food quality and integrity of items at all times

Accountable for stock flow and rotation of product within the restaurant.

Overall accountability for the performance of the Food Preparation team, including performance monitoring, record keeping, recruitment and development.

Lead the team to use best practice Food Production techniques using the Blue Jasmine's systems and brand standards

Determine the food offer from the Jasmine Jasmine standard menu to ensure it meets customer demands and is profitable

Work alongside central management team to develop new ideas to drive or grow business and improve efficiency as agreed with the Restaurant Manager

Handle customer complaints as required

Maintain communication with all team members and third parties as required

Ensure team meetings and daily briefings take place for all food items, necessary information and any critical updates in partnership with the Restaurant Manager

Direct and coach team members to learn procedures and standards for all kitchen tasks, ensuring all training and development needs are met

Ensure complete compliance with food safety and health and safety legislation

Manage incidents and any health & safety issues that may arise

Key requirements:

Previous experience managing a team of chefs in a busy kitchen environment

Previous experience in a client facing role or retail branded environment

NVQ Level 3 - Culinary or equivalent

Food Hygiene Certificate - Level 3 (intermediate)

Food Production Management System training

IT skills: Word, Excel, PowerPoint

Good understanding of catering finances such as costing, production, yields, wastage, as well as employee schedules and payroll

All applications will be treated in the strictest confidence