Role: Head Chef – Private Dining and Hospitality
Location: Lloyds Banking Group, 25 Gresham Street, EC2V 7HN
Working Pattern: Monday to Friday- 42.5 hours per week. Some evening events are to be expected.
Rate of pay: £45,000 per annum
We are looking for a Head Chef to take over the Executive dining floor at one of the leading banks in the city of London. The Chef will be responsible for the day-to-day private dining for the executive team, weekly board meetings and other hospitality events ranging from sit down breakfasts to canapé events.
This is a very busy contract and would suit a Head Chef that has worked in a high-volume environment previously. Fine Dining experience would be preferred but not essential.
We are looking for a Head Chef that is able to deliver the following:
·To train, manage and develop the kitchen staff
·To work and collaborate with the hospitality manager daily
·To keep up to speed with the current culinary trends and fashions
·Creation and costings of bespoke seasonal menus achieving pre-set gross profits
·To maintain and where possible, to elevate the food standards
·To keep food wastage at an absolute minimum
·To take full control of kitchen stock and food ordering
·To source ingredients locally where possible
·To maintain food safety documentation
·To comply with health and safety policies and report any issues immediately to line management
·To regularly ensure labelling and allergens are correctly implemented
·To ensure cleanliness of the kitchen is of the highest standard