Head Chef

Purple Dragon is a luxury private members club, providing effortless family time, all of the time, for families with children up to twelve years of age.We’re the place for children that loves adults, where great memories are made. 

The Head Chef  ensures that Purple Dragon Chelsea’s vision of “becoming the World’s Best Club for Families” is reflected in the day-to-day operations, the quality and presentation of dishes, as well as the delivery of masterclasses in the Main Kitchen and Play Kitchen. To operate within budget in terms of Main Kitchen and Play Kitchen Payroll, Consumables Cost and Food Cost.

Specific Duties and Responsibilities

·To monitor and maintain consistent food standards, presentation and quality across all areas of responsibility and during all stages of supply, preparation, storage and delivery

·To ensure quality control measures in preparation, cooking and hygiene due diligence systems are achieved at all times. In line with current legislation. Maintaining the 5-star food rating achieved over the last 15 years.

·To purchase and supervise the ordering, monitor the cost of goods, highlight any increases at the time of all foods and beverages for use in the Main and Play Kitchens.

·To supervise the ordering of all consumables for use in the Main and Play Kitchens.

·To produce menus in conjunction with management.

·To ensure the maintenance of all equipment to ensure its in good working order and rectify when damaged or not working, and working in line with due diligence requirements.

·Ensure the security of all goods and that storage facilities are in line with EHO recommendations

·To control Food Cost, Consumables Cost and Payroll as per the annual Budget.

·Managing the Kitchen Team, conducting performance reviews and appraisals.

·Leading the recruitment function of the Kitchen, including advertising, interviewing, and hiring.

·To carry out any other reasonable instructions by senior management.

·Ensure all recipes are costed, documented and maintained and staff are fully trained in line with them.

Skills

·Minimum 2 years of work experience as a Sous Chef, or 1 year as a Head Chef in a 4 or 5 Star Hotel/Resort, Private Members Club or upscale restaurant.

·Practical knowledge of Food Hygiene and HACCP.

·Practical knowledge of drafting recipes and costing.

·Level 3 Food Hygiene as a minimum certification.

·Culinary Diploma equivalent to NVQ level 3 or higher.

·Pass Enhanced DBS Check.

Leadership Skills

·Exceptional communication skills.

·The leadership capacity to lead a kitchen brigade.

·Task-oriented, able to prioritise and manage workload.

·The ability to multitask in a fast-paced environment.

·The ability to find win-win solutions when service issues arise.

·Ability to motivate and develop the team

·Have an approachable, understanding and enthusiastic nature.