Executive Chef

5w1 month ago

WSH Group

London, GB · Full-time · £60,000 – £65,000

About this role

Are you a culinary connoisseur and gastronomic genius? This Executive Chef role at BaxterStorey offers an exceptional culinary playground where your creativity can flourish. You will be supported in an inclusive environment that encourages growth and celebrates diversity.

You will manage the smooth and efficient operation of a kitchen across multiple outlets. Organise planning, preparation, cooking and presentation of food to company and client standards. Ensure supplies are correctly issued and accounted for through stock takes and food rotation.

Set objectives and be responsible for the day to day running of the kitchens including supervising recruitment. Assess employee performance and recognise training needs to develop your team. Build relationships with suppliers and ensure health and safety compliance.

We invest in your professional growth with bespoke training and development opportunities. You will continuously update your industry knowledge on current food trends and ingredients. This role offers a chance to make a name for yourself within the food service industry.

Requirements

Food’s provenance is critical to you and the closer to your kitchen, the better.
You understand that being a great chef is not just about cooking but the ability to work with a team and build relationships.
You will have proven experience within a demanding kitchen at the relevant level.
Have an Intermediate Food Hygiene Certificate or above.
Team player.
Ability to negotiate and build relationships with suppliers.

Responsibilities

Manage the smooth and efficient operation of the kitchen that operates across multiple outlets, maintaining the company’s reputation for food quality.
Organise the planning, preparation, cooking and presentation of food to the standards required by the company and the client.
Ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures.
Set objectives and be responsible for the day to day running of the kitchens, including supervising the recruitment and selection process.
Assess employee performance and recognise training needs and potential as appropriate.
Continuously update industry knowledge on current food trends and ingredients.
Control and achieve agreed financial targets whilst maximising all commercial opportunities, communicating this with the team as needed.
Ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures.