[서울플라자 피터보로우 지점] 헤드세프(Head Chef) 채용 공고
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작성일 25-11-25 03:25
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안녕하세요?
서울플라자 피터보로우 지점에서 오픈을 앞두고 헤드 셰프를 채용합니다.
창의적이고 열정적인 분들의 많은 지원을 기다립니다.
Location: Peterborough
Title: Head Chef
Hourly rate: £15 (경력에 따라 협의 가능)
Contract: Full Time/45 hours per week
Training: 3-4 weeks training required in London (숙박비용과 왕복 교통비(1회에 한함) 지원)
Probation: 3 months
Position Overview
The Head Chef leads the culinary team and is responsible for the delivery of consistently excellent dishes across our menu. This role encompasses direct cooking duties as well as the effective management of the kitchen team, ensuring that Korean and Japanese influences are executed with precision while upholding rigorous food safety standards. The Head Chef is accountable for kitchen operations, including staffing, quality control, cost management and communication with other departments. The post holder reports to the Shop Manager and collaborates closely with the Executive Chef on overall culinary direction.
Key Responsibilities
Culinary Leadership
• Oversee day‑to‑day kitchen operations to guarantee timely preparation and presentation of all menu items. Maintain the authenticity of dishes alongside a wider Korean/Japanese offering.
• Ensure that all recipes, portioning, and plating standards are executed consistently. Collaborate with the Executive Chef on the development and refinement of existing menu items.
• Coach chefs during service to deliver dishes to specification, adjusting pace and workflow as required to meet service demands.
Food Quality, Safety & HACCP Compliance
• Champion a culture of food safety by implementing and maintaining a documented Hazard Analysis and Critical Control Point (HACCP) plan. Ensure all kitchen processes comply with UK food hygiene legislation and company policies.
• Monitor the storage, handling and preparation of ingredients to prevent cross‑contamination and ensure accurate allergen management.
• Uphold cleanliness and organisation throughout the kitchen. Conduct regular hygiene audits and enforce high standards of personal hygiene and equipment sanitisation.
Leadership & Team Effectiveness
• Lead by example to foster a respectful and supportive working environment. Provide clear direction and constructive feedback to chefs and kitchen assistants.
• Schedule and allocate tasks to meet business needs, ensuring adequate coverage for peak periods and special events.
• Mentor and develop team members through on‑the‑job training, coaching and periodic appraisals. Address performance issues promptly and professionally.
• Maintain open communication with colleagues and managers. Liaise with the Shop Manager and Retail team to coordinate service and manage customer expectations.
Inventory & Waste Control
• Manage stock levels of fresh ingredients, produce, dry goods and consumables. Implement rotation procedures to minimise waste and ensure product freshness.
• Ensure correct storage and rotation to maintain freshness, food safety, and product integrity.
• Monitor ingredient usage and encourage waste-conscious kitchen practices that support cost efficiency and sustainability.
Collaboration & Operational Coordination
• Coordinate with manager and retail teams to maintain seamless food production, timely service, and consistent operational standards.
• Coordinate with the Executive Chef on menu planning, seasonal specials and training initiatives.
• Participate in functions, promotions and tastings as required, representing the brand with professionalism.
Candidate Profile & Core Competencies
• Experience: Minimum five years’ experience in kitchen operations, including at least two years as a Sous Chef or Head Chef in a professional restaurant. Demonstrated capability in Korean and/or Japanese cuisine is preferred.
• Technical Skills: Strong knife skills, expertise in fish filleting, rice preparation and hot kitchen techniques. Comprehensive knowledge of HACCP systems, food safety regulations and allergen management.
• Leadership & Communication: Proven ability to lead and motivate a diverse team. Excellent communication skills with the confidence to liaise with management and colleagues.
• Organisation & Resilience: Highly organised and able to prioritise under pressure. Flexible approach to working hours, including evenings, weekends and public holidays.
• Professionalism: Calm under pressure, detail‑oriented and committed to delivering outstanding food and service.
관심 있으신 분은 현재 Visa유형과 유효기간 및 영문 이력서(CV)를 hr@koreafoods.co.uk로 보내주시기 바랍니다.
서류 심사 합격자에 한해 개별 연락드리며, 제출된 서류는 반환되지 않습니다.
감사합니다.
서울플라자 피터보로우 지점에서 오픈을 앞두고 헤드 셰프를 채용합니다.
창의적이고 열정적인 분들의 많은 지원을 기다립니다.
Location: Peterborough
Title: Head Chef
Hourly rate: £15 (경력에 따라 협의 가능)
Contract: Full Time/45 hours per week
Training: 3-4 weeks training required in London (숙박비용과 왕복 교통비(1회에 한함) 지원)
Probation: 3 months
Position Overview
The Head Chef leads the culinary team and is responsible for the delivery of consistently excellent dishes across our menu. This role encompasses direct cooking duties as well as the effective management of the kitchen team, ensuring that Korean and Japanese influences are executed with precision while upholding rigorous food safety standards. The Head Chef is accountable for kitchen operations, including staffing, quality control, cost management and communication with other departments. The post holder reports to the Shop Manager and collaborates closely with the Executive Chef on overall culinary direction.
Key Responsibilities
Culinary Leadership
• Oversee day‑to‑day kitchen operations to guarantee timely preparation and presentation of all menu items. Maintain the authenticity of dishes alongside a wider Korean/Japanese offering.
• Ensure that all recipes, portioning, and plating standards are executed consistently. Collaborate with the Executive Chef on the development and refinement of existing menu items.
• Coach chefs during service to deliver dishes to specification, adjusting pace and workflow as required to meet service demands.
Food Quality, Safety & HACCP Compliance
• Champion a culture of food safety by implementing and maintaining a documented Hazard Analysis and Critical Control Point (HACCP) plan. Ensure all kitchen processes comply with UK food hygiene legislation and company policies.
• Monitor the storage, handling and preparation of ingredients to prevent cross‑contamination and ensure accurate allergen management.
• Uphold cleanliness and organisation throughout the kitchen. Conduct regular hygiene audits and enforce high standards of personal hygiene and equipment sanitisation.
Leadership & Team Effectiveness
• Lead by example to foster a respectful and supportive working environment. Provide clear direction and constructive feedback to chefs and kitchen assistants.
• Schedule and allocate tasks to meet business needs, ensuring adequate coverage for peak periods and special events.
• Mentor and develop team members through on‑the‑job training, coaching and periodic appraisals. Address performance issues promptly and professionally.
• Maintain open communication with colleagues and managers. Liaise with the Shop Manager and Retail team to coordinate service and manage customer expectations.
Inventory & Waste Control
• Manage stock levels of fresh ingredients, produce, dry goods and consumables. Implement rotation procedures to minimise waste and ensure product freshness.
• Ensure correct storage and rotation to maintain freshness, food safety, and product integrity.
• Monitor ingredient usage and encourage waste-conscious kitchen practices that support cost efficiency and sustainability.
Collaboration & Operational Coordination
• Coordinate with manager and retail teams to maintain seamless food production, timely service, and consistent operational standards.
• Coordinate with the Executive Chef on menu planning, seasonal specials and training initiatives.
• Participate in functions, promotions and tastings as required, representing the brand with professionalism.
Candidate Profile & Core Competencies
• Experience: Minimum five years’ experience in kitchen operations, including at least two years as a Sous Chef or Head Chef in a professional restaurant. Demonstrated capability in Korean and/or Japanese cuisine is preferred.
• Technical Skills: Strong knife skills, expertise in fish filleting, rice preparation and hot kitchen techniques. Comprehensive knowledge of HACCP systems, food safety regulations and allergen management.
• Leadership & Communication: Proven ability to lead and motivate a diverse team. Excellent communication skills with the confidence to liaise with management and colleagues.
• Organisation & Resilience: Highly organised and able to prioritise under pressure. Flexible approach to working hours, including evenings, weekends and public holidays.
• Professionalism: Calm under pressure, detail‑oriented and committed to delivering outstanding food and service.
관심 있으신 분은 현재 Visa유형과 유효기간 및 영문 이력서(CV)를 hr@koreafoods.co.uk로 보내주시기 바랍니다.
서류 심사 합격자에 한해 개별 연락드리며, 제출된 서류는 반환되지 않습니다.
감사합니다.
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