Head Chef

<h3>Company Description</h3><p><strong>Head Chef – Hospitality &amp; Events<br/> Reporting to the Executive Chef and General Manager<br/> Salary 3800-4000 /month brutto 38hour contract.</strong></p><p><strong>Benefits: </strong></p><ul><li>25 holidays per calendar year</li><li>8% holiday allowance</li><li>Meals on shift for a small tax withholding</li><li>Bespoke training and development opportunities</li><li>Pension</li><li>Commuting allowance of € 0,19 per km for distances over 10 km</li></ul><p>Calling all culinary connoisseurs that are OBSESSED about food, we need you! If you have an insatiable appetite for the culinary arts and a burning desire to create food that delights customers and clients, then look no further. At BaxterStorey we offer an exceptional culinary playground where your creativity can flourish, your talents can shine and we wholeheartedly believe in nourishing talent and empowering our chefs to continuously evolve, refine their craft and create a development partnership together to ensure professional growth opportunities.</p><p>This is a fantastic opportunity for a skilled <strong>Head Chef</strong> to make a name for themselves within the food service industry and be a part of setting the new standard for workplace hospitality.</p><h3>Job Description</h3><ul><li>Lead, inspire, and manage a team of chefs and kitchen staff, fostering a positive work environment.</li><li>Train and develop staff members, ensuring they have the necessary skills and knowledge to perform their duties effectively.</li><li>Establish and maintain standard operating procedures for food preparation, plating, and presentation.</li><li>Stay updated with the latest culinary trends and techniques, bringing innovation and creativity to menu development.</li><li>Create and design menus for hospitality  meetings, and events, target audience, and seasonal availability of ingredients.</li><li>Develop new recipes, ensuring a balance between creativity, taste, and profitability.</li><li>Conduct regular menu tastings to evaluate and refine dishes, considering customer feedback and market trends.</li><li>Collaborate with the management team to establish pricing, portion sizes, and cost-effective menu strategies.</li><li>Oversee all aspects of food preparation, ensuring compliance with health and safety regulations, sanitation standards, and food quality controls.</li><li>Manage inventory levels, ordering, and stock rotation to minimize waste and maintain optimal ingredient freshness.</li><li>Monitor kitchen equipment, coordinating repairs and maintenance as needed.</li><li>Maintain accurate records of food costs, inventory, and production.</li><li>Coordinate with front-of-house staff to ensure efficient service and timely delivery of meals.</li><li>Foster effective communication and collaboration between the kitchen and other departments.</li><li>Attend management meetings and actively participate in discussions on menu updates, specials, and customer feedback.</li><li>Provide guidance and support to kitchen staff during peak service periods or in challenging situations.</li><li>Ensure consistent food quality, taste, and presentation by monitoring and inspecting all dishes before they are served.</li><li>Enforce high standards of cleanliness and hygiene throughout the kitchen, following local health regulations and company policies.</li><li>Implement and maintain proper HAACP food handling and safety practices, training staff accordingly.</li><li>Conduct regular kitchen inspections and follow up on corrective actions.</li></ul>