About the Role

 The Development Chef is the lead in developing the café menu regarding attractiveness, innovation, creating newness in cuisine, seasonality, local touch, actual trends, menu engineering, cost pricing, sourcing (support), creativity, commerciality. 

Further to ensure consistency and high standards in preparation, quality, consistency, SOP’s, training kitchen staff, ordering, back of house standards, mise en place, standards of plating. Further to be compliance with all governmental guidelines of cleanliness, hygiene and food safety and the UK principle global minimum standards. 

Key Role Specific Accountabilities

 Development and Creativity

• The Development Chef is the lead, inspirator & creator of the menu and specials regarding recipe development/testing in both practical and creative aspects.

Implement Specials and menu changes

• Implement specials and menu changes according to agreed recipes and standards.
• Facilitate training regarding all new items with both FOH and BOH. Ensure all standards are reviewed and maintained.

Develop Individual BOH employees

• Develop, coach and mentor the kitchen staff. Ensure to conduct their training, develop their skills and evaluate the progress.
• Consistently maintain high standards and regularly review BOH staff and provide effective feedback to    help improve standards.

Advises on overall Café BOH Operations within the assigned cafes

• Ensure BOH is run to the specified service levels though regular monitoring of operational performance with the involved teams, managers and senior management.

HSSE & Quality Management

• Regular inspection of outlet and relevant equipment to ensure adherence of all government and regulatory requirements in food safety, hygiene and equipment maintenance.
• Follow internal HSSE programs especially regarding product and service levels and general cleanliness to exceed M&S and governmental guidelines.

Advises on Human Resources

• Resourcing and carry out trials and interviews for potential kitchen staff candidates.

Communicate & Coordinate

• Work closely with other departments including RO functions to promote good teamwork and efficient operations.

Drive Sales

• Demonstrates an understanding of the hospitality & food trends, the competition and supports the line manager to identify opportunities to drive sales.

About You

 Education:

Catering qualification in Hospitality / Catering Management

 Minimum Qualifications and Knowledge:

• Have a kitchen background with relevant qualifications. Must have  formal hospitality /culinary qualifications, including menu development, costing, plating, standards
• Experience as a Head Chef or Sous Chef in a similar organization for a minimum of 3 years