Job Summary
We are hiring a Head Chef for this well established and highly popular restaurant in the heart of Helensburgh. At Riverhill Courtyard, you will be responsible for overseeing all aspects of the kitchen operations, from menu development to food preparation, food cost and ensuring that every dish meets our high standards of quality and presentation. All kitchen and stewarding operations are following HACCP and Cook Safe procedures.
The Head Chef will report to the Restaurant General Manager
Key Responsibilities
1. Menu Development and Innovation
Create and update menus that reflect the restaurant's style and customer preferences.
Develop new recipes and improve existing ones to keep the menu fresh and exciting.
Incorporate seasonal ingredients and local produce to enhance the menu offerings.
Ensure that all menu items are cost-effective and meet budgetary requirements.
2. Kitchen Management
Oversee daily kitchen operations, ensuring smooth and efficient service.
Hire, train, and supervise kitchen staff, fostering a positive and collaborative work environment.
Schedule staff shifts and manages manning costs to optimize productivity.
Conduct regular performance evaluations and provide feedback to staff.
3. Food Preparation and Quality Control
Ensure that all dishes are prepared to the highest standards of quality and presentation.
Monitor food preparation processes to ensure consistency and adherence to recipes.
Conduct regular taste tests and quality checks to maintain high standards.
Address any issues related to food quality or customer complaints promptly and professionally.
4. Inventory and Cost Management
Manage inventory levels, order supplies, and control food costs.
Conduct regular inventory checks and maintain accurate records.
Negotiate with suppliers to obtain the best prices for ingredients and supplies.
Implement cost-saving measures without compromising on quality.
5. Health and Safety Compliance
Ensure that the kitchen operates in compliance with all health and safety regulations, Cook Safe, HACCP standards and compliance
Maintain a clean and safe working environment, following proper sanitation procedures.
Train staff on health and safety practices and ensure adherence to guidelines.
Conduct regular inspections and audits to ensure compliance.
Allergens are clearly labelled on food menus and all kitchen and FOH teams are aware of ingredients in food menus and have access to allergen matrix documentation for reference
6. Customer Interaction and Feedback
Occasionally interact with customers to gather feedback and ensure satisfaction.
Address any customer concerns or special requests related to food.
Use customer feedback to make improvements to the menu and service.
7. Food style Contemporary Scottish with international influences
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