Regional Executive Chef

- Manage the smooth and efficient operation of the kitchen that operates across multiple outlets, ensuring the company’s reputation for food quality is maintained at all times. - Organise the planning, preparation, cooking and presentation of food to the standards required by the company and the client. - Ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures. - Set objectives and be responsible for the day to day running of the kitchens including supervising the recruitment and selection process - Assess employee performance and recognise training needs and potential as appropriate. - Continuously update your industry knowledge on current food trends and ingredients. - Control and achieve agreed financial targets whilst maximising all commercial opportunities, communicating this with the team as and when needed. - Ensure that the location meets statutory and company requirements of Health and Safety, Food Safety and environmental legislation and procedures. - Food’s provenance is critical to you and the closer to your kitchen, the better - You understand that being a great chef is not just about cooking but the ability to work with a team, and build relationships - You will have proven experience within a demanding kitchen at the relevant level - Have an Intermediate Food Hygiene Certificate or above - Team player - Ability to negotiate and build relationships with suppliers