We are looking for a Head Chef for a leading company operating in the restaurant business, with numerous restaurants globally. The identified profile will be responsible for all food production including that used for restaurants, delivery and catering functions. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards.

Prerequisites:

• Minimum of a college degree in restaurant management or related subject
• Fluency in French and English and / or Italian

Operations:

• To enhance the average quality of the output of the restaurant kitchen, in order to guarantee that the standard (of quality and service promptness) is delivered 100% of the time;
• To control and operate the kitchen of restaurant, according to strategies, policies Recipes and other manuals of the Company.
• To create and develop specific menus, recipes for seasonal changes, catering, delivery and grab & go services.
• To participate in innovative projects (i.e. Launch of the restaurant in France) and in new locations assessments (i.e. satellites and new locations);

Specific Operations task:

• Work in the kitchen and Mozzarella Bar as a Chef in the restaurant in France, Normandy.
• To assess general and specific problems/issues to be solved and recommend solutions.
• To propose to the Group Executive Chef a set of procedures to set company-wide operational standards (from training courses to hiring new staff)
• To interview and recruit staff according to the job requirements, liaising with the General Manager, the Group COO and the Executive Chef.
• To effectively manage manning levels of the kitchen, ensuring that these meet budget requirements, ensure that productivity levels are optimised through correct scheduling of staff, holiday planning and minimising staff turnover.
• To identify the training requirements for chefs, sous-chefs, operators, and dishwashers.
• To create and implement the training program.
• To instigate and maintain high morale and motivation of staff in the kitchen, through leadership and teamwork to ensure loyalty development.
• To ensure that grievance and disciplinary procedures are followed precisely.
• To be fully aware of and comply with all statutory requirements on Health and Safety and all aspects of our internal Health & Safety Policy.
• To be fully aware of current legislation regarding food handling and its implementation within the outlet.
• To liaise with the CFO and with the Restaurant Manager to maximise food sales and margins.
• To control food costs, supply and suppliers, in order to meet the food cost target, while providing the high-quality products and ingredients that the restaurant is committed to serving to the customers.
• To control ordering processes and stock (Inventory), to be efficient, and to ensure the high quality and freshness of our ingredients and meals served.
• To ensure that employees in the kitchen know and understand all items listed on menus, and daily specials by means of regular staff briefings and tests.
• To be aware of and ensure that all Kitchen staff are aware of and adhere to security and safety regulations.
• Establish relationships with local purveyors upholding restaurant’s “slow food philosophy” while maintaining appropriate food costs.

If you feel this opportunity could be career-developing, don't hesitate to apply!