Head Chef

Donny's; City Of London; On-site; GBP 40,000 - 45,000; Full time

Job summary

A fast-paced deli in Central Hackney is seeking a Head Chef / Deli Manager to lead culinary operations and ensure compliance with food safety regulations. The ideal candidate will have 2-5 years of culinary experience and skills in stock management and team leadership. This role offers a salary of £40,000 to £45,000 per year with flexible hours and immediate start available.

Benefits

Overtime Available

Qualifications

• 2-5 years of relevant culinary experience, ideally at a Sous Chef level or higher.
• Comprehensive understanding of UK Food Safety/HACCP principles.
• Proven experience in stock management and inventory control.
• Strong organisational skills and exceptional multitasking ability.

Responsibilities

• Lead and manage the culinary operations during peak service.
• Ensure compliance with UK Food Safety regulations.
• Control stock, waste, and financial management.
• Mentor and develop the team to maintain high work ethic.

Skills

Culinary experience

Stock management

Leadership skills

Organizational skills

Communication skills

Job description

Overview

Job Description: Head Chef / Deli Manager. Role Title: Head Chef / Deli Manager. Reports To: Business Owner. Location: Hackney. Salary: £40k. Focus: Operational management, food safety compliance, stock control, and active leadership on the service line.

Responsibilities

• Culinary Leadership & Service Operations
  • Peak Service Leadership: Actively run the pass/service area during all peak trading hours. This includes controlling the flow of orders (in-house and Deliveroo), ensuring tickets are cleared efficiently, and setting the pace for the team.
  • Quality Control (QC): Actively check the temperature and presentation of all outgoing food against the Recipe Book and Assembly Instructions. Immediately correct any variances on the line.
  • Workflow Implementation: Directly enforce the planned Split Kitchen Strategy on busy days, ensuring the Front/Service line and the Back/Prep Kitchen communicate and operate efficiently.
  • Deliveroo Management: Oversee the entire Delivery Bagging System and manage the Seamless ticket flow to ensure minimal delays and accurate fulfillment.
• Operational Systems & Compliance (UK Regs)
  • HACCP & Food Safety: Act as the nominated Food Safety Lead. Ensure strict compliance with all UK Food Safety regulations, including temperature control (Fridges ≤5°C), cross-contamination prevention, and proper storage.
  • Compliance Records: Full utilisation of the TRAIL APP.
  • System Implementation: Immediately implement and manage all new operational documentation, including the Daily Check Sheet, Open/Close Procedures, Recipe Book, and Kitchen Prep List.
  • Deep Clean Management: Oversee the initial professional deep clean and establish daily/weekly cleaning rotas to maintain standards across all areas (kitchen, prep spaces, public areas, and toilets).
  • Facilities Management: Ensure all essential equipment (e.g., the downstairs fridge) is maintained and functional. Manage the waste oil system efficiently.
• Stock, Waste & Financial Control
  • Stock Management: Control all stock, ordering, and deliveries. Enforce strict FIFO rotation across fridges and dry stores to eliminate waste.
  • Full utilisation of Seamless back office system.
  • Ordering & Supplier Relations: Use the Order List and Supplier List to negotiate best value and minimise complexity. Conduct Supplier Comparisons as part of a 2-6 month plan to optimise ingredient costs.
  • Waste Reduction: Directly address and eliminate the current issues of over-ordering and rotten food. Log and report all waste weekly.
  • Equipment Utilisation: Organise and maintain all dedicated storage areas. Ensure all unused equipment is wrapped and stored correctly.
• Leadership & People Management
  • Staff Development: Manage, motivate, and mentor the existing team (Chefs, Baristas, KPs). Cultivate a culture of high work ethic, accountability, and procedural adherence.
  • Performance Management: Address underperformance decisively (specifically the current issues with stock control, duty of care, and following instructions).
  • Rota Management: Create efficient staff rotas to meet demand while controlling labour costs. Use ROTA APP.
  • Culture: Maintain a professional environment that enables the Barista team to maintain the 'on-brand chatty vibe.'

Requirements & Experience

• Experience: 2-5 years of relevant culinary experience, ideally at a Sous Chef level or higher, with demonstrable experience in managing and running a fast-paced service line.
• Knowledge: Comprehensive understanding of UK Food Safety/HACCP principles and documentation requirements.
• Skills: Proven experience in stock management, inventory control, and cost reduction. Strong organisational, leadership, and communication skills. Exceptional ability to multitask between cooking, delegation, and management.
• Motivation: Must be driven by growth and profit margin improvement through meticulous operational control.

Role Details

• Experience: Required
• Employment: Full-time
• Schedule: 5 days per week, Flexible Hours
• Salary: £40,000 – £45,000 yearly
• Benefits: Overtime Available
• Starting time: Immediate start!

About Donny\'s

Great vibe, fast paced Deli in Central Hackney