Head Chef - Bistrot Pierre - Kidderminster

Kidderminster, Worcestershire
Up to 40000.00 per annum OTE
10 Apr 2024
30 Apr 2024
2132188
Full Time
Head Chef - Bistrot Pierre - Kidderminster

Why should you join our team?

Are you looking to take the next step in your career or just looking to join a fun, fast paced team? Well, look no further! We have a wonderful opportunity to join our dynamic kitchen team as a Head Chef.

Every member of our Bistrot team plays an integral part in delivering an exceptional experience for our guests. We pride ourselves on our welcoming and inclusive environment for our employees, allowing them to excel and develop in their roles.

We are proud that many of our Bistrots and rooms have been recognised as Trip Advisor's Traveller's Choice for 2021 and ranked within the top 10% of restaurants worldwide!

As our Head Chef you will be cooking delicious French cuisine whilst running a hardworking kitchen team and encouraging their day-to-day development. You will be responsible in ensuring all dishes meet company specification and that the kitchen is in a 5* condition!

Our amazing benefits:

- Treat your friends and family to an unlimited 50% discount off our food at any of our Bistrots

- An awesome service charge on top of your competitive hourly pay rate

- Sign up to the financial wellbeing platform Wagestream, which lets you track your earnings, access your wages before payday, set up savings and provides a financial health score checker

- Life assurance

- Bonus scheme that rewards effort and profit

- Discounted room rates at our two hotels

- Discounted selected dishes on shift, and wines at cost price

- We take well-being seriously, so you'll have access to our 24/7 employee assistance programme

- Fantastic staff nights out and on-shift daily and monthly incentives

- Annual company rewards - get the chance to win holiday vouchers for you and your loved ones

- Bespoke career development

- Length of service awards

As a Head Chef you will need to have:

- Culinary experience in quality orientated, high-volume restaurants/hotels/cruise ships

- Must be able to read, interpret, demonstrate, and execute all basic meat, fish, sauce and side
dishes provided by their supervisor

- Proven ability to manage food gross profit within budget and set tolerances

- Excellent communication skills

- Assertive management style