Head Chef

TN Germany; Berlin; Vor Ort; EUR 35.000 - 55.000; Vollzeit

Zusammenfassung

Join a dynamic team as a Head Chef in a renowned establishment, where your culinary expertise and leadership will shine. You will oversee kitchen operations, ensuring compliance with HACCP standards, and inspire your team to deliver exceptional dining experiences. This role not only involves managing food preparation but also engaging in financial planning and supplier negotiations. If you're passionate about food and team development, this is the perfect opportunity to make a significant impact in a vibrant culinary environment.

Qualifikationen

• Proven experience in a head chef role with a focus on HACCP.
• Strong leadership skills to guide and develop kitchen staff.

Aufgaben

• Plan and direct food preparation and kitchen operations.
• Supervise kitchen staff and ensure compliance with standards.

Kenntnisse

HACCP Compliance

Team Management

Food Preparation

Financial Acumen

Communication Skills

Ausbildung

Culinary Arts Degree

Management Training

Jobbeschreibung

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Beschreibung

Head Chef

Your position is part of the Briefmarken Weine Team. You will work alongside the Manager and report to the Owner.

Essentially, your role is responsible for planning and directing food preparation in the kitchen. This involves supervising and managing all kitchen staff, as well as addressing problems that arise promptly.

You are the first contact for our kitchen responsibilities, which include:

1. HACCP

• Follow all HACCP instructions according to your operational guide
• Ensure the team is:
• Ensuring safe food
• Fulfillment of legal & external requirements
• Reducing quality costs and minimizing losses
• Food controls and equipment cleanliness and records
• Stock takes, recording fridge temperatures, stock rotation, dating all food products, etc.
• Cleaning schedule planning and oversight - daily and weekly

1. General

• Oversee the food menu, kitchen standards, and offerings in accordance with the restaurant's policy and vision
• Supervise all food preparation and presentation to align with restaurant policy and standards

1. Finance & Purchasing

• Participate in regular management meetings
• Manage kitchen orders, maintain detailed records, and minimize waste
• Handle kitchen operations and administration: rotas, holiday planning
• Make decisions on unexpected situations
• Negotiate and network with suppliers
• Maintain, create, and develop documentation related to your responsibilities
• Supervise monthly stock takes and data submission
• Understand and act according to the financial performance of the kitchen
• Apply business acumen for planning new dishes

1. Team Management

• Guide and develop the kitchen team, including training
• Operate efficient and profitable shifts
• Plan staff schedules, generate rotas, and manage working hours and holidays
• Inspire your team at all times
• Manage induction processes, trial shifts, and interviews in cooperation with HR
• Maintain close operational and conceptual connection with owners
• Participate in trainings, menu tastings, and pre-briefings
• Supervise food storage and storage areas, including chemical and dry stores
• Ensure compliance with procedures and standards
• Be aware of emergency procedures, fire training, and first aid

Communication

Communicate regularly with the front of house team with clear and structured information.