Executive Head Chef

Thomas Franks; Sines; Teletrabalho; EUR 40 000 - 60 000; Tempo integral

Resumo da oferta

Thomas Franks is launching a state-of-the-art location in Sines, Portugal and seeks an Executive Head Chef to lead our kitchen. You will craft bespoke seasonal menus and manage a fast-paced operation that serves breakfast, lunch and dinner seven days a week.

Ideally you'll have Head Chef experience in contract catering or education settings, with a passion for fresh, locally sourced produce and delivering high culinary standards daily.

Qualificações

• Experience at Head Chef level in fast-paced kitchen environments.
• Proven ability to plan and develope menus with seasonal, local produce.
• Strong leadership and people management skills.
• Fluent in English, both written and spoken.

Responsabilidades

• Operate and control production to high standards per Thomas Franks guidelines.
• Ensure fresh, local, in-season produce is used.
• Plan menus for daily service and functions.
• Ensure prompt service and maintain stock levels during service.
• Maintain hygienic conditions and comply with health and safety regulations.
• Oversee food preparation and hygiene practices by all staff.
• Communicate with front of house to manage service flow.
• Assist in planning menus, rotas, orders.
• Ensure kitchen complies with safety regulations.
• Attend meetings and training as required.

Conhecimentos

Head Chef experience

Team leadership

Menu planning

English communication

Formação académica

City & Guilds 706/1 & 2 or equivalent

Level 3 Food Hygiene qualification

Descrição da oferta de emprego

A brand new state of the art B&I location in Sines, Portugal. We will eventually be catering for up to 1000 people per day over a phased period. We offer a Breakfast, Lunch and Dinner Service and operates 7 days a week, so shift patterns will be 5 over 7 days.

We are looking for a talented Executive Head Chef to join our team at one of our prestigious locations in Sines.

You will have previous experience of working within a fast-paced kitchen at Head Chef level (ideally within either contract catering - B&I or Independent Education).

You will be excited to work with fresh seasonal ingredients & regularly changing bespoke menus which YOU create! You will be creative and have the opportunity to showcase your skillset every day.

ROLE REQUIREMENTS (TASKS & RESPONSIBILTIES):

• To operate, monitor and control the Food Production and Service Production to ensure that the food is produced and presented to the highest possible standards, according to the stated Thomas Franks standards and all specified client requirements.
• Responsible for ensuring that the Thomas Franks Fresh Food standards are adhered to by all members of staff, making the best use of local, sustainably sourced and in-season produce at all times using the Company approved suppliers.
• Ensure that the menus are planned are devised for their nutritional value, making the best use of current food styles and customer expectations for daily service and any functions, hospitality or special events.
• Ensure the prompt service of all meals and service at all times to the company / clients standards. Restock and replenish stocks and consumables as required during service periods, pre-empt customer needs and achieve optimum customer service delivery.
• The Executive Head Chef must ensure that all production, storage and service areas and equipment are maintained in a hygienic and clean condition, demonstrating a thorough understanding of food safety and health and safety legislation on a daily basis. Practices are to be monitored and reviewed frequently to ensure standards are set and maintained effectively.
• Ensure that the preparation of all food for sale/service is to prepared within exemplary standards of hygiene and food safety, ensuring that all members of subordinate members of staff adhere to these procedures on health, safety and hygiene to at all times.
• Keep the Front of house informed of any food running out and pre-empt any delays in customer waiting.
• To assist in the preparation of planning menus, rotas, placing of orders.
• Ensure that the kitchen operates in line with current health & safety regulations.
• To attend meetings and training courses as required.

GENERAL RESPONSIBILITIES:

• Ensure attendance to all staff meetings as required.
• Ensure that all policies and procedural requirements of both legislation and company are adhered to in order to promote a professional and flexible approach at all times.
• To ensure personal presentation is of the highest standard at all times.
• Ensure all necessary checks are carried out in the service and associated areas for food temperatures.
• Carry out all reasonable request of the management.

PERSON SPECIFICATION:

• Team working abilities, Listening skills, the ability to work on own initiative, impeccable personal presentation, hygiene and behaviour to others, Food hygiene certificate preferred.
• The ability to be adaptable and be flexible as necessary. Reliable, Honest and able to demonstrate an open attentive approach to customer service.
• Willingness to learn new skills and take some responsibility.
• Ability to demonstrate a good understanding and use of verbal English.
• Ability to demonstrate a good standard of written English and reading skills.
• Similar experience of customer and / or food preparation environment is essential.
• Hold a recognised cooking qualification such as City & Guild 706/1 & 2 or equivalent.
• Hold atleast a level 3 food Hygiene qualification.

About us

Thomas Franks is a founder led, fresh food catering business with a focus on excellence and service delivered with individuality, passion and style. We are unique in every approach and our clients, and our people are paramount to our daily success.

All applicants must be able to demonstrate that they have the Right to Work in Portugal to be considered for this role.

As part of the onboarding process a clear Certificado do Registo Criminal (Criminal Record Certificate) will be required due to the nature of the business.