Head Chef
Current• Initiate and maintain excellent vendor relationships • Hold regular meetings for all staff members to ensure a smooth running operation• Recruit, hire, train and monitor new members, conducting appraisals• Create menus & introduce specials, manage weekly stock counts, create staff rotas• Ensure all staff members are trained and up to date with the latest law legislations • Creating new recipes and entering them into database for allergen information• Calculating food costing, ensuring to reach the sales target and achieve GP requirements • Conduct risk assessments• Have experience with opening a new restaurant (set up basic stock levels, design the layout of the kitchen, accessing the equipment and crockery of the kitchen and ordering required items, creating SWOT Analysis etc)
