Salary for executive chef

Average salary

3700 £

Basic salary	1900 £
Maximum Wage	6700 £

1900 £
Lowest

4300 £
Average

6700 £
Highest

executive chef - How much money do you make working at this position?

The average salary for the executive chef position is 3700 £

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chef/cook	1900 £

MICHAEL PAGE Based on 2 job offers	8333 £
SPAYSE Based on 6 job offers	7777 £
SMYTH & CO Based on 2 job offers	7500 £
MANDEVILLE RECRUITMENT GROUP Based on 3 job offers	7083 £
HOME HOSPITALITY Based on 4 job offers	7083 £
BEE-TRUST RECRUITMENT	6666 £
ANDREW GRANGER & CO Based on 2 job offers	6250 £
BELINDA ROBERTS	5833 £
VACHERIN Based on 2 job offers	5833 £
TIGER RECRUITMENT	5416 £

Salary in companies

MICHAEL PAGE	8333 £	1900 £ 8333 £
SPAYSE	7777 £	1900 £ 8333 £
SMYTH & CO	7500 £	1900 £ 8333 £
MANDEVILLE RECRUITMENT GROUP	7083 £	1900 £ 8333 £
HOME HOSPITALITY	7083 £	1900 £ 8333 £
BEE-TRUST RECRUITMENT	6666 £	1900 £ 8333 £
ANDREW GRANGER & CO	6250 £	1900 £ 8333 £
BELINDA ROBERTS	5833 £	1900 £ 8333 £
VACHERIN	5833 £	1900 £ 8333 £
TIGER RECRUITMENT	5416 £	1900 £ 8333 £

Comment on the job position of executive chef

Requirements

executive Che ead Chef
in line with present UK working requirements, all candidates are required to provide proof of eligibility to work in the UK
this role is open to UK sponsorship
spayse's undertaking is as a recruitment agent in this role and is bound by the requirements requested by our client
spayse’s undertaking is as a recruitment agent in this role and are bound by the requirements requested by our client
spayse’s undertaking is as a recruitment agent in this role and is bound by the requirements requested by our client
go to aplitrak.com
vacancy posted 22 days ago
job Type: Full-time
extensive experience in Pan-Asian and Japanese cuisine, with a particular focus on sushi preparation and techniques
proven experience as an Executive Chef or in a senior culinary leadership role within a high-end, reputable establishment
extensive knowledge of international cuisines, culinary techniques, and food trends
in-depth knowledge of sourcing, handling, and preparing a wide variety of seafood and other ingredients used in sushi dishes
strong leadership skills, with the ability to inspire and motivate a team
exceptional creativity and innovation in crafting sushi dishes that blend tradition with contemporary culinary trends
excellent organisational and time management abilities
strong leadership skills with the ability to lead and inspire a diverse culinary team across various locations
exceptional creativity and a passion for culinary innovation
executive Chef
iconic London Venue

Responsibility

general
interview, select, train, supervise, counsel, and discipline all employees in the department
provide, develop, train, and maintain a professional workforce
ensure all services to members are conducted in a highly professional and efficient manner
ensure a safe working environment and attitude on the part of all employees in areas of responsibility
ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
attend any training or re-training sessions on the above areas, as required
ensure the highest standards of personal hygiene are maintained by all staff members
work in accordance with legislation relating to equal opportunities in the workplace
health and Safety
interact positively with supervisor, management, co-workers, members, and the public to promote a team effort and maintain a positive and professional approach
ensures that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
support safe work habits and a safe working environment at all times
cost control, monitoring performance across all departments
effective management of all food operations
experience as an Executive Chef or Head Chef
lead the sushi culinary team across multiple global restaurant locations, setting high standards for sushi preparation, presentation, and taste
develop and standardise sushi recipes, techniques, and presentation guidelines that reflect the authentic essence of Pan-Asian and Japanese cuisine
create innovative menus that cater to a diverse range of preferences, incorporating seasonal and locally sourced ingredients
oversee the preparation, cooking, and presentation of all dishes, ensuring exceptional quality and taste

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