Patisserie Valerie

Head Chef - Lancaster

Lancaster, Lancashire
04 Apr 2018
30 Apr 2018
Job Type
Full Time

Head Chef - Lancaster

Reports to: Store manager, Operations managers.


To work as a member of a team whose aim it is to serve Guests, in all ways, to the highest possible standard at all times.


  • To maintain the highest standard of food and service according to Patisserie Valerie specifications.
  • To manage kitchen standards, work closely with Store Management, control wage costs, reduce waste and maximise margin in line with maintaining food quality and specifications to the Patisserie Valerie standard.
  • To provide a safe & clean working environment for all chefs and kitchen porters according to Health and Safety legislation and regulations.
  • To ensure all food purchases are correct for the level of trade with store management and that produce arrives in good condition.
  • To ensure that all purchases, credit notes, transfers, delivery notes and staff food is in line with company procedures.
  • To ensure F.I.F.O stock management is in place.
  • To ensure all products are dated correctly in line with company procedures.
  • To achieve the budgeted target food gross profit, through accurate stock control, purchasing & portion control.
  • To always ensure you are totally familiar with and adhere to all recipes and have the knowledge and ability to maintain and run all sections in the kitchen.
  • To ensure that all chefs receive training on all equipment that they are required to use during their working day and to record such training in their personnel files.
  • The head chef must keep up to date files on all staff members in the kitchen along with store management.
  • All staff must be assessed regularly and set realistic goals to achieve. All assessment notes must be kept on file.
  • To ensure all staff receive regular training, according to Patisserie Valerie procedures, relevant to their job description, and that training is documented and kept on file.
  • To prepare weekly cleaning schedules for all chefs and K.P.'s according to the level of business and the budgets and in line with company procedures.
  • To participate in weekly meeting with the store manager.
  • To liaise, work with and effectively communicate with the kitchen team to maintain standards, train team members and adhere to all company policies, procedures and specifications.
  • To be punctual at all times and ensure the punctuality of all kitchen staff.
  • To report all complaints, incidents, accidents and other irregularities to the store management.
  • To discipline all staff equally and fairly in accordance with the law and the company's disciplinary procedures.
  • To abide by the house rules at all times.
  • To ensure all staff wear and maintain the correct protective uniform at all times.
  • To pro-actively work with store and operations to recruit kitchen team members following company employment procedures.
  • To promote effective teamwork amongst staff by taking an active interest in their welfare, safety and development
  • To ensure that all sections are adequately staffed with chefs trained and qualified to work those sections.
  • To control the expediting of food and ensure Guests receive the highest standard of food and service possible.
  • To motivate all staff and project a positive attitude at all times.
  • Ensure all staff have a basic food hygiene certificate with a copy on file.
  • To hold or attend all meetings deemed necessary by the executive chef and store manager.
  • To carry out any reasonable request as made by a member of store management / Operations.
  • Maintain and service all equipment regularly to a safe and hygienic standard. Report any failure of equipment to the store manager / operations and HR / Company Auditor.
  • To ensure that all procedures and training relating to COSHH is administered and recorded.
  • Ad hoc responsibilities in line with Operational Requirements.

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