Head Chef (TS211219CHC) Hatfield, England
| Salary: | GBP35000 - GBP40000 per annum |
Excellent Head Chef Role in the St Albans/Hatfield Area paying £35-40k
Are you an experienced Head Chef who's looking for a new, exciting opportunity in a recently opened restaurant? This role pays a basic salary of between £35-40k with an attractive bonus package and the chance to lead a new team in a new and modern restaurant.
-My client are looking for someone who truly loves to work and be creative with food, who can lead, influence, inspire and coach their team to improve quality.
-To ensure the efficient and profitable running of the kitchen. Focus on providing high quality food, excellent products and a well-developed team of employees who work in a safe, hygienic and encouraging environment.
-To develop, monitor, and review all staffing, scheduling, facility operations, supply procurement, revenue management, safety training, standard operating procedures, payroll management and guest service satisfaction.
-To influence and deliver the departmental budgeted profitability.
-To coach and develop your team from an operational or food quality perspective.
-Be creative with food, have a real influence on the menu and take inspiration from your team so everyone can develop a real passion for it.
Interviews are happening now so don't miss out...Apply below or call me on 01628 600774
Are you an experienced Head Chef who's looking for a new, exciting opportunity in a recently opened restaurant? This role pays a basic salary of between £35-40k with an attractive bonus package and the chance to lead a new team in a new and modern restaurant.
-My client are looking for someone who truly loves to work and be creative with food, who can lead, influence, inspire and coach their team to improve quality.
-To ensure the efficient and profitable running of the kitchen. Focus on providing high quality food, excellent products and a well-developed team of employees who work in a safe, hygienic and encouraging environment.
-To develop, monitor, and review all staffing, scheduling, facility operations, supply procurement, revenue management, safety training, standard operating procedures, payroll management and guest service satisfaction.
-To influence and deliver the departmental budgeted profitability.
-To coach and develop your team from an operational or food quality perspective.
-Be creative with food, have a real influence on the menu and take inspiration from your team so everyone can develop a real passion for it.
Interviews are happening now so don't miss out...Apply below or call me on 01628 600774