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| Job Location | Belfast |
| Education | Not Mentioned |
| Salary | Salary negotiable |
| Industry | Not Mentioned |
| Functional Area | Not Mentioned |
| Job Type | Permanent , full-time |
Head ChefContract Type: Full-Time Permanent-Salary NegotiableReports to: ManagerDirect Reports: Chefs, Kitchen PortersPurposeTo control all aspects of the kitchen including menu planning and design, purchasing, staffing rostering and training.Responsibilities• To manage the day to day running of the kitchen, ensuring that all food is to the required standard• To manage cost and quality control for both incoming and outgoing goods• To ensure that goods are stored in the correct conditions• To ensure that stock rotation is carried out correctly and is controlled• To ensure that hygiene procedures are carried out correctly and documented• To ensure temperature readings are taken accurately on a daily basis• To implement allergen procedures and guidelines• To ensure the health and safety of his / her team at all times• To manage all menus in relation to costing, planning and pricing to specified deadlines• To performance manage and develop the kitchen team on an ongoing basis• To oversee and monitor Training of junior members of the team• To monitor and control food wastage• To ensure there is proper staff training and this is recorded accurately• To ensure that a high standard of personal hygiene and appearance is maintained at all times within the kitchen• Any other duties relevant and related to the postEducational qualifications• NVQ Level 2 & Level 3 in Food Preparation and Cooking or equivalent qualification is essential• Intermediate Food Safety Certificate essentialSkills and Experience• 5 years minimum experience in a busy kitchen environment, with at least 2 years previous experience at a senior level within the kitchen• Experience of menu planning and pricing• Full knowledge of EHO regulations, due diligence, temperature checking and record keeping in line with all EHO regulations• Experience of leading a team of chefsMain Points of Contact - internal and external• Other staff in the premises• Suppliers• Other Chefs in CompanyOther Relevant Information• Flexible regarding hours of workNote: Pending the number of applications, the criteria for the position may be enhanced to facilitate shortlisting.