Head Chef, Buck’s Club

About Us:

Buck’s Club is a traditional gentlemen’s’ club in Mayfair founded in 1919. It has a restaurant, bar and a range of private dining rooms used for private occasions and club events.

Job Description:

The role of Head Chef within Buck’s Club is absolutely key to the overall success of the club in terms of both its reputation and its financial success.  As a member of Management, the Head Chef will not only have the necessary cuisine and management skills, qualifications and experience to be responsible for the smooth running of a small but busy team but will also be expected to have a very hands-on approach.

Key Responsibilities:

Cuisine:

• To ensure that the highest standards of cuisine and presentation are always maintained  with particular reference to seasonal and homemade produce.
• To ensure that all menus (dining room and functions) are constantly updated, paying special attention to seasonal availability.
• To ensure that all staff are constantly trained to effect good portion control, pleasing presentation of dishes and to produce ordered dishes within an appropriate time scale.

Staff Management:

• To be responsible for the recruitment, satisfactory performance, management and development of all kitchen staff and porters.
• To be responsible for issuing all weekly rotas.
• To be responsible for all training of staff both in terms of key catering roles but also Health & Safety at Work (HSW).
• To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
• To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.

Financial Control:

• To ensure that all menus are correctly calculated to ensure budgeted gross profit.
• To be responsible for all relevant ordering ensuring best value for money and good relationships with suppliers.
• To ensure that all relevant documents are passed to management in a timely fashion for processing.
• To carry out monthly stock takes.

General Kitchen Management:

• To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
• To liaise with management daily regarding special requirements, private functions, etc.
• To ensure that maintenance problems are reported promptly

Health & Safety:

• To be responsible for all aspects of HSW in the kitchen ensuring that all statutory requirements and other instructions are complied with.
• To be responsible for all aspects of Food Safety and Environmental Health in the kitchen ensuring that all statutory requirements and other instructions are complied with.

General:

• To update constantly your knowledge and skills for the good of the establishment.
• To act as Fire Marshal.
• Any other reasonable duties as required by the Secretary or Members

The Ideal Candidate:

• Previous experience in a Head Chef role, ideally within fine dining looking to promote your skills to a very discerning customer.
• Demonstrable people managerial skills and experience of training and developing
• Excellent craft skills
• Good communication skills and ability to communicate at all levels
• Good financial awareness
• Personal innovation and passion for quality food
• PC literate
• Totally fluent in English