Head Chef - Culinary Director
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Culinary leaders are sought to oversee kitchen operations, crafting meals that satisfy and nourish residents.
The ideal candidate will possess culinary expertise, leadership skills, and a passion for delivering exceptional dining experiences.
Responsibilities include:
* Meal Production: Prepare, cook, and serve hot and cold meals, ensuring dietary needs and preferences are met.
* Menu Planning: Collaborate with the Group Executive Chef to plan menus that provide a balanced diet using fresh, seasonal ingredients.
* Kitchen Leadership: Supervise and instruct kitchen staff in equipment use and hygiene procedures.
* Staff Training: Conduct Basic Food Hygiene training for care staff involved in food handling and delivery.
* Professional Development: Maintain and enhance professional knowledge and competence, staying informed on culinary and food safety standards.
* Record Keeping: Maintain accurate records of food supplies and monitor freezer and fridge temperatures.
* Stock Management: Oversee stock rotation, assist in ordering supplies, check deliveries, and conduct stock valuations.
* Staff Scheduling: Prepare staff rotas for the kitchen, ensuring adequate coverage and smooth daily operations.
* Health & Safety: Ensure statutory Health & Safety standards are upheld in the kitchen and dining areas.
* Kitchen Cleanliness: Oversee the cleaning and storage of crockery and equipment, maintaining a safe and hygienic environment.
Required Skills and Qualifications:
1. Culinary Qualifications: City & Guilds 706