Head Chef - Venison Cuisine Specialist

• Create, plan, and regularly update a diverse and exciting venison-focused menu.
• Ensure that all venison dishes adhere to the highest culinary standards while reflecting creativity and innovation.
• Culinary Leadership:

• Lead and inspire the kitchen team, fostering a positive and collaborative work environment.
• Provide guidance and mentorship to junior chefs, promoting skill development and a strong work ethic.
• Sourcing and Quality Control:

• Oversee the selection and procurement of top-quality venison and other related ingredients.
• Maintain strong relationships with suppliers to ensure consistent quality and availability.
• Micros & Stock Control:

• Utilize Micros (or similar POS system) for efficient order processing and tracking of sales.
• Implement effective stock control measures to optimize inventory levels, minimizing waste and maximizing profitability.
• Kitchen Operations:

• Manage day-to-day kitchen operations, including food preparation, cooking, and presentation.
• Implement and enforce hygiene and safety standards, ensuring compliance with health regulations.
• Portion Control:

• Develop and enforce portion control standards to maintain consistency and manage food costs.
• Train kitchen staff on portioning techniques to achieve both quality and profitability.
• Innovation and Creativity:

• Stay updated on culinary trends, especially those related to venison, and integrate innovative ideas into the menu.
• Experiment with new cooking techniques and flavours to elevate the overall dining experience.
• Cost Control:

• Monitor kitchen expenses and work towards achieving cost-effective operations.
• Implement portion control measures to minimize wastage without compromising on quality.
• Training:

• In-house training of kitchen staff (front of house and back of house).

• Culinary degree or equivalent certification.
• In-depth knowledge of venison cuts, preparation methods, and cooking techniques.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Ability to work in a fast-paced environment while maintaining composure.
• Creativity and innovation in menu development.
• Strong organizational and time-management skills.

• Familiarity with local and international venison suppliers.
• Knowledge of sustainable and ethical sourcing practices.
• Proficiency in Micros or similar POS systems.
• Experience with stock control and inventory management.
• Expertise in portion control techniques.

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