Shoreditch
Passionate Head Chef required
Up to £35,000 per year +  service charge +  bonus.

Barrio Bars is a growing, dynamic group of Latin inspired cocktail bars offering a warm welcome, fresh, tasty street food and party starting music in vibrant, exciting surroundings.
We pride ourselves on giving engaging, first-name service, having the best party-starting music around and putting on inspirational, memorable events.
Sound awesome? It is.So if you want to join a family like this, a family that's growing - then you've come to the right place.
We are looking for a talented Head Chef for our flagship venue in the heart of Shoreditch.
You will have full autonomy and be responsible for all the food that comes out of your kitchen. Working with fresh quality ingredients, you will ensure consistency in preparation, presentation and flavour in a high volume environment delivering a broad Latin-inspired menu.

You will have a desire to innovate, be creative, add your twist and develop a food offering that will be the talk of town. You will have the opportunity to create your own menu that is on brand and a key part of the Barrio offering.

Alongside the food, you will also manage your own kitchen getting involved with recruitment, training and motivation of your kitchen staff, managing suppliers, costings and calculating GPs.

Head chef role:

Key Skills:
Delivering company standards

Implement and ensure the company Health and Safety policy is met at all times.
Ensures temperature records and food labelling are maintained at all times.
Ensure the kitchen is clean and cleaning records maintained.
Ensure kitchen runs smoothly on a daily basis and in stock adequately.
Promote a positive perception of the company at all times.
Attends company meetings as requested

During food service:

Ensure menus are to company specifications.
Ensure dishes are to company specifications.
Ensure recipes are constantly met
Ensure Flavors are to specification
Ensure readiness for service in a timely manner.
Deal with any customer returned food in a timely manner.

Leadership:

Inspire and motivate the team
Leads by example, setting the pace and standards.
Train and develop the team to deliver food to specifications.
Praise and recognize good performance
Deal with poor performance
Can work on own initiative to deal with problems and opportunities.
Manage day to day food administration ensuring system compliance.

About food margins:

Meets and exceeds company food General Practitioner budget.
All kitchen staff to be trained on dish specification and how to achieve food margins.
Orders of stock appropriate to sales levels.
All sub standard food is returned and credit notes chased.
Prepare food for service at appropriate levels.
Controls wastage and records
Correct processing of all food invoices according to procedures.