Careers with Patisserie Holdings

Head Chef

Available at the following locations:
  Click to apply at this location

Reports to:

Store manager, Operations managers.


To work as a member of a team whose aim it is to serve Guests, in all ways, to the highest possible standard at all times.


  • To maintain the highest standard of food and service according to Patisserie Valerie specifications.
  • To manage kitchen standards, work closely with Store Management, control wage costs, reduce waste and maximise margin in line with maintaining food quality and specifications to the Patisserie Valerie standard.


  1. To provide a safe & clean working environment for all chefs and kitchen porters according to Health and Safety legislation and regulations.
  2. To ensure all food purchases are correct for the level of trade with store management and that produce arrives in good condition.
  3. To ensure that all purchases, credit notes, transfers, delivery notes and staff food is in line with company procedures.
  4. To ensure F.I.F.O stock management is in place.
  5. To ensure all products are dated correctly in line with company procedures.
  6. To achieve the budgeted target food gross profit, through accurate stock control, purchasing & portion control.
  7. To always ensure you are totally familiar with and adhere to all recipes and have the knowledge and ability to maintain and run all sections in the kitchen.
  8. To ensure that all chefs receive training on all equipment that they are required to use during their working day and to record such training in their personnel files.
  9. The head chef must keep up to date files on all staff members in the kitchen along with store management.
  10. All staff must be assessed regularly and set realistic goals to achieve. All assessment notes must be kept on file.
  11. To ensure all staff receive regular training, according to Patisserie Valerie procedures, relevant to their job description, and that training is documented and kept on file.
  12. To prepare weekly cleaning schedules for all chefs and K.P.'s according to the level of business and the budgets and in line with company procedures.
  13. To participate in weekly meeting with the store manager.
  14. To liaise, work with and effectively communicate with the kitchen team to maintain standards, train team members and adhere to all company policies, procedures and specifications.
  15. To be punctual at all times and ensure the punctuality of all kitchen staff.
  16. To report all complaints, incidents, accidents and other irregularities to the store management.
  17. To discipline all staff equally and fairly in accordance with the law and the company's disciplinary procedures.
  18. To abide by the house rules at all times.
  19. To ensure all staff wear and maintain the correct protective uniform at all times.
  20. To pro-actively work with store and operations to recruit kitchen team members following company employment procedures.
  21. To promote effective teamwork amongst staff by taking an active interest in their welfare, safety and development
  22. To ensure that all sections are adequately staffed with chefs trained and qualified to work those sections.
  23. To control the expediting of food and ensure Guests receive the highest standard of food and service possible.
  24. To motivate all staff and project a positive attitude at all times.
  25. Ensure all staff have a basic food hygiene certificate with a copy on file.
  26. To hold or attend all meetings deemed necessary by the executive chef and store manager.
  27. To carry out any reasonable request as made by a member of store management / Operations.
  28. Maintain and service all equipment regularly to a safe and hygienic standard. Report any failure of equipment to the store manager / operations and HR / Company Auditor.
  29. To ensure that all procedures and training relating to COSHH is administered and recorded.
  30. Ad hoc responsibilities in line with Operational Requirements.

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