Head Chef New Concept Themed Seafood Brand
My client is a successful and well-established multisite restaurateur launching a new concept themed seafood brand serving New Orleans inspired Shellfish, Oysters and Yakitori grilled seafood with an opening planned for July. We are looking for an experienced Sous or Head Chef to work alongside the group Exec Chef pre-opening to develop the menu and set up the kitchen with a view to taking over the running of the kitchen post launch.
Although this is an informal contemporary London venue our ideal candidate needs to have a fine dining background with good experience working with live shellfish and fresh seafood and competent cooking over open fire on Yakitori grills. The menu showcases Cajun cooking from the southern states of America and is geared towards high volume, cook to order, fresh food production with the focus on flavours and innovative presentation. Strong kitchen management and meticulous attention to detail is essential.
As Head Chef you will be responsible, and accountable, for all aspects of the day to day running of your kitchen including:
- All food production, quality assurance & stock management.
- Compliance with all statutory regulations and legislation
- Staff training & retention
- Food safety & hygiene
- The kitchen budget and GP
We are looking for a talented chef who wants to be part of this exciting new brand. Capable of leading a busy kitchen team by example and happy working within set budgets. The ideal candidate will be a solid all-round chef with a proven track record in a high-volume fresh food environment, strong brand awareness and excellent people skills.
Salary: £30,000 to £35,000 + bonus + service charge