Head Chef In Training

Head Chef  Working in a stunning Hotel, bar & restaurant serving fresh seasonal ingredients. The Park Hotel is a well established venue in Teddington and is classed as one of Youngs Plc flag ship sites. Serving a mix of British classics and mouth watering dishes from around the mediterranean. Being a Head Chef at Young's: We believe every pub should be different. This means that you'll be writing your own recipes that match the food vision of your business using fresh seasonal ingredients. The food vision could be all about showcasing local produce, country pub classics, seafood, small plates and sharers, dry-aged meat - each pub is different and its up to you as head chef to put your own creative stamp on that vision. We work with fresh, seasonal produce, so the menu should constantly evolve to showcase these fantastic ingredients when they are at their best. Premium fresh food crafted by skilled chefs in Premium Pubs . What we offer our Head Chefs: Head Chefs get to have full autonomy to create your own menus and specials Access to our Apprenticeship Scheme and Development Programmes Access to regular culinary masterclasses covering topics such as Game, Butchery and Shellfish Access to inspirational food trips with our top quality suppliers Regular Chef Forums with other Head Chefs to inspire and develop Free meals 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms Share save Scheme Enhanced Company Pension Scheme 28 Days Holiday per year What we look for in a Head Chef: This role requires someone that can inspire a team, to bring out the potential and lead by example whilst being able to develop, cost and produce fresh seasonal menus for the variety of revenue streams within the business. Have experience championing excellent service through quality food xkybehq either as a Head Chef or in the position of Sous Chef Be responsible and able to manage the kitchen staff rota, training and all health and safety effectively at all times Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams