We're looking for a committed, hardworking passionate individual that can lead and motivate a hard-working team of chefs & who enjoy working in a happy family & fun environment.

 We are offering:

·       3 full days off per week, plus an additional morning or evening off

·       Thorough training & guidance given, plus the opportunity to take part in specialised courses such as Koji making, chocolate work, charcuterie, excel etc

·       Beautiful staff food served each day, the best in London!

·       Very competitive rates of pay with an added bonus incentive scheme

·       Organised open plan kitchen spaces with a simple service set-up

·       Nationwide supplier trips organised with Muse’s ethos and principles in mind

·       Smart staff uniforms

·       Working with Tom and the head chef to create menus driven by seasonality

 

About Muse:

We were awarded with our 1st Michelin star in January 2021 and so we continue to strive for perfection; therefore, we are looking for a dedicated, self-motivated, passionate individuals with good knowledge of food & organisation. Most recently we have been awarded with 5 AA Rosettes.

 Muse is an intimate 23 cover restaurant, where every detail is executed with precision. From the space, menu, service and team, Muse is unique in every way.

 If you would like to join our team, please email your CV to [email protected]

 

Key Accountabilities & Responsibilities

Food Control

o      Liaising with the Head Chef with menu development of all items including developing, design and creating new dishes to be agreed on with Head Chef and Tom as and when required.

o      Ensure every dish is being delivered to the expected standards.

o      Ensure all courses are delivered from both kitchens in a timely manner, as is reasonably expected in service; i.e. dishes plated and delivered correctly within 5-10 minutes of being called away by the FOH team.

o      Assisting the Head Chef in delivering weekly and monthly dry stock takes.

o      Ensure all food orders are prepared and ordered on time by the team.

o      Ensuring all food items maintain strong profit margins and stock holding levels, including ensuring each item is fully costed on MyChef.

o      Ensure you maintain a strong awareness of ever developing new trends and techniques, and seasonality of produce.

o Measures of success; Michelin and AA Rosette guide reviews, Line Managers’ observations, guest feedback and P & L results.

 

Team Building, development and retention

o      Responsible for assisting in recruitment of all chefs at any level.

o      Responsible for all trial shifts that occur feeding back key observations and recommendations to Head Chef / Tom.

o      Responsible for ensuring quality inductions and training plans for all new kitchen staff.

o      Assisting the Head Chef in implementing a training plan to develop any chef below Sous Chef level.

o      Assisting the Head Chef in carrying out internal bi-annual appraisals with all chefs below sous chef level.

o      Responsible for the training & development of all chefs covering all areas of the job including product knowledge, new techniques etc to give them the best chance of progression, seeking assistance from Head Chef / Tom / Operations Director as needed.

o      Responsible for keeping staff motivated, engaged and feeling part of the team.

o      Responsible for managing the performance of kitchen porters.

o      Responsible for assisting the Head Chef in addressing issues of under-performance in a timely manner.

o Measures of success; Staff turnover %, staff feedback, chef development, internal promotion rates.

 

Site Maintenance, Cleanliness & Security

o      Responsible for actioning maintenance issues as soon as they arise and relaying to Head Chef / Operations Director immediately.

o      Responsible for the safety of staff and the security of the premises.

o      Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all the areas of the venue.

o Measures of success; Site audit scores, EHO reports

 

Health and Safety

o      Responsible for ensuring daily, weekly and monthly checks are adhered to and all checklists completed during shifts and checking up on the days you are absent.

o      Responsible for making sure that any member of your kitchen team would be comfortable dealing with any inspection by the EHO.

o      Ensuring the kitchen team are fully trained in key areas of H&S including manual handling, knife skills and dangerous equipment.

o Measures of success; EHO visits & scores, Food Alert Audits & scores

 

Communication

o      Responsible for attending weekly meetings with Operations Director.

o      Responsible for participating in daily / weekly kitchen team meetings as and when required.

o      Responsible for ensuring kitchen teams are fully prepared and ready ahead of every service briefing.

o Measures of success: Meeting attendance, management team observations and meeting minutes.

 

Other Duties

o      Pass Management: ensuring the service pass sheet for the ground floor kitchen is updated ahead of service with all dietary adjustments as noted, continuing throughout service including correct pass sheet procedures are being followed.

o      Allergens: ensuring the Allergens sheet for all dishes are updated as soon as any changes take effect.

o      Responsible for ordering all non-consumable goods whilst maintaining low stock holding levels and spending.

o      Ensure all plates and crockery used are of acceptable standard.

o      All other reasonable duties as agreed with Line Manager.