Head Development Chef

This role will lead in the planning and development phase of the TAP catering offer, focussing specifically on the setting up and practical implementation of operational systems relating to a new Central Production Kitchen (CPU) and day visitor caf?? situated within Auckland Castle, opening in the Spring of 2019. These systems will expand to support the opening of TAP's Tapas Style Restaurant, and the Walled Garden fine dining restaurant in the Autumn of 2019 and Spring of 2020 respectively, as well as a growing event calendar, and additional future catering and retail outlets within Bishop Auckland. Robust and flexible systems will form the foundation for the successful operation of all of our catering offers. These systems will deliver a consistently high quality product to agreed margins, ensuring TAP's catering offer is financially stable, and commercially sustainable long term. Key deliverables and accountabilities Develop dishes and menu's across the range of TAP outlets and catering services that communicates our ethos, passion, and focus to deliver beyond customer expectations. Support in selecting, ordering and purchasing materials and ingredients, and the develop relationships with local suppliers who share our ethos, but which also secures best value for TAP's commercial offer. Support the development of a vibrant and creative team of hospitality professionals focussed on delivering beyond customer expectations, by sharing skills, techniques and passion for the job. Assist in the detailed planning and delivery of an operationally effective kitchen, considering the organisations immediate needs, as well as longer term requirements. Organise the effective ongoing operation of the kitchen through scheduled maintenance and upkeep of equipment. Assist in the development of detailed Food Safety policies and procedures based on HACCP principles designed to work within, or alongside other operational systems across the organisation. Planning and organising production schedules Assessing project and resource requirements Estimating, negotiating and agreeing budgets and timescales with clients and managers Ensuring that health and safety regulations are met Determining quality control standards Overseeing production processes Organising relevant training sessions, and ongoing staff development Five years' experience in the culinary field Experience of developing dishes and menus Management and training experience Technically competent Effectively manage time and able to meet deadlines Proven track record of delivering results Experience of working in a CPU and cost control Knowledge of seasonal ingredients and local produce Budget and financial awareness Food safety Communicate effectively in a busy environment Be a team player, able to motivate and lead the team Attention to detail Desirable Experience of working in a visitor destination Degree or national diploma