Kitchen Management Produce Weekly/Monthly Schedules for all kitchen staff in accordance with the Long Term Program. Advise on maintenance contracts relating to all kitchen equipment. Must be up to date with Health and Safety regulations, and ensure that all staff are aware and follow best practice. Ensure stocks and equipment is well kept, clean, inventoried and monitored. Produce suggested annual proposals for equipment needs. Responsible for maintaining appropriate food/stock costs/value and reporting to management.
Staff Management and Development
Lead and develop Kitchen staff to produce the highest quality Menus using innovative culinary techniques, and modern management practices. Propose, organise and execute staff training for long term development. Identify and arrange for Staff to produce specific menu items in order to validate training. Actively follow staff management policy and the appraisal process.
Event Operations
Create menus for the entertaining schedule according to the management. Menus must be submitted for approval in a timely fashion. Coordinate with the Butler to ensure culinary service is executed according to the standard. Be able to adapt to guests with dietary restrictions. Provide the Butler with detailed content of meals for the correct wine paring and service.
Promote excellence in Culinary Practice
Menus should be based on available fresh ingredients. Dishes should be prepared from scratch e.g. bread, hors d?oeuvres. Food preparation should be done as close to the point of service as possible. Control and accountability for Stocks. Consideration of common sustainable practices in Menu creation and organic food choices where possible
Minimum Qualifications/Experience: At least 7 years of culinary experience at the highest level is required. European culinary is essential. Culinary Degree is preferred. Excellent supervisory, leadership, management and coaching skills with a proven history of leading high performing culinary teams. Excellent communication skills both written and verbal with the ability to communicate on various levels. Understanding of financial, budgetary, and food control practices. Proven dedication and adaptability to the culinary profession. This position requires irregular working hours such as early morning, weekends, shifts, and holidays. Therefore the successful candidate must have flexible scheduling availability. Must have full knowledge of food safety and sanitary procedures. Proficiency in the Microsoft Office Suite.
The British Embassy Network offers a competitive salary and a strong benefits package. This package includes medical, dental, vision, life, long term and short term disability insurance, a 401(k) retirement savings plan, generous vacation and leave time, and an enriching training package.
To Apply: We would like to invite candidates to apply with a resume and cover letter with salary history, a portfolio and six creative menus in a .doc (word) file format to careers@fco.gov.uk or by fax at 202.588.7622. The six menus should be based on the following criteria: Hors d?oeuvres for an evening reception for 250. Dinner for 120, four courses to include cheese. A Dinner for 12. 3 course lunch for 20 (working). A Ladies Lunch for 8. Family Supper for 6. . Please note in the subject line of your email ?Head Chef?. Internal candidates must address their resumes through the Head of Group before applying.
The British Embassy is an equal opportunity employer, dedicated to a diverse workforce.
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