Head Chef Job at 360 Resourcing Solutions (Soho, London)

Job Description

We are seeking a talented Head Chef to lead our Nessa Restaurant team. A modern British restaurant and bar rooted in character and charm, Nessa brings together nostalgic dishes and contemporary flair in the heart of Soho. Designed for conversation, it’s a space that invites long lunches and spontaneous evenings. The successful candidate will be an inspiring and technical culinary expert. This is a great opportunity to grow with a dynamic and expanding company. Our Head Chef will be influential in shaping our identity and establishing us as a highly regarded destination within the London hospitality scene. You will have a keen interest in the British culinary scene.

Job Responsibility

Lead, motivate and develop the team and create a culture of passion and enthusiasm for the preparation and service of food
Working with fresh, seasonal produce and local suppliers, have creative control over dishes and menu items
Cultivating an excellent working partnership with the restaurant management team
Main responsibility is for the smooth, efficient and cost-effective running of the Back of House for Nessa Restaurant
Ensure our guests receive the highest level of service
Manage, and fully develop a team to drive standards across the Food and Beverage department
Manage budgets
Manage labour control
Lead on due diligence
Play a key part ensuring we hire and retain top talent for the business
Supervise all kitchen operations, ensuring the highest food quality consistent with cost control and profitability margins
Be organised and available to work evenings and weekends

Requirements

Valid Level 3 Food Safety certification
1 to 3 years minimum kitchen supervisory and/or management experience
Minimum 2 years of culinary experience leading a culinary management team
In-depth skills and knowledge of all kitchen operations
Capability of producing a consistent product to meet and exceed guests' needs in a timely manner
Ability to monitor food production, quality and consistency, staffing levels and department training on a daily basis
Skills and knowledge on culinary education (or related experience), cost control, communication skills, computer skills, organizational skills, guest contact experience and culinary teaching skills and knowledge
Ability to create standard recipes
Excellent communication skills, verbal and written
Strong understanding of purchasing, receiving, inventory control and stock rotation
Must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
Must be able to work independently and as part of a team. Must possess a high level of maturity, dependability, and punctuality

What we offer

Free meals on shift and discounts for you, family and friends
Your birthday off
Healthcare and wellbeing support
Employee recognition and rewards and clear progression paths and more

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