The Position of Chef/Catering staff/ catering operations.

[Omar Kooheji]

I've been looking at S1 Jobs to get an idea of what a Chef does and
how much they get paid here is what I have found

A Head Chef at an intallian Restaurant earns 28k to 32k
A Chef Working in an italian restaurant earns about 23k
The position of Senior Chef De Partie goes for about 17k
http://www.s1jobs.com/job/353802621.html
A Commis or apprentice Chef earns about 13k

I reckon given that we aren't looking to hire an exceptional gourmet
chef we can possibly aim for 15k-18k.

The responsibilites of a chef are:

Full responsibility for delivering food proposition and budgets,
building the team and improving food quality, services and standards.
Their remit covers everything from financial acumen, people
management, leadership skills to making sure that the day to day
communication is being implemented though the team, senior management
and client.

Thats stolen and edited from this job posting:
http://www.s1jobs.com/job/352913120.html

That looks like what we have been looking for, although not to the
level of experience that particular job requires. That I would assume
is a 9-5 job. possibly more as required.

I reckon that we'd also need a couple of catering assistants who would
do the food in the evening, these could be part time staff who had
been trained up. the going rate for this type of position seems to be
anywhere from minimum wage to 7 Pounds and hour (Apologies I don't
have a pound key on my laptop).

These part time staff would assist in meal preparation during the busy
lunch time period and would take over from the chef to handle food
preparation, at dinner time. Nothing on the menu is that difficult to
prepare.

I don't know how much outsourcing catering would cost, but that is an
alternative that we have discussed, and we should keep that avenue of
discussion open. someone should speak to the QM and see how much they
would want (be it a share of the profits or a set fee) and what the
outsourcing would entail (They provide the staff? do they do they
admin work? the purchasing?)

As for opening hours I'd suggest that we open the kitchen and start
serving food at 12 and continue on till 8, That would give the chef 3
hours to take stock and do admin work in the morning.

I don't think the club has ever done breakfast, I'm not sure we should
start.

Menu wise I think we need to make sure that the menu fills the needs
of the members, although we could reduce the available fare when the
chef is out to things that are fast and easy to make. We need to
ensure that there are healthy options on the menu, I was aghast when I
found out that the chicken Ceaser salad had been dropped.

[JohnEwing]

On Mar 6, 12:58 pm, Omar Kooheji <omarkooh...@googlemail.com> wrote:

> I've been looking at S1 Jobs to get an idea of what a Chef does and
> how much they get paid here is what I have found
>
> A Head Chef at an intallian Restaurant earns 28k to 32k
> A Chef Working in an italian restaurant earns about 23k
> The position of Senior Chef De Partie goes for about 17k

> A Commis or apprentice Chef earns about 13k

I think you should be doing a comparison with pubs that provide
catering, not with restaurants.

[Omar Kooheji]

I would have but those were the jobs I found on S1 Jobs.

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[Hannah Tweed]

Re: Chef/catering staff

Presuming the standard and style of food is remaining roughly the
same, then we're looking for a Head Cook, not a chef; there's a
substantial difference in salaries, and the former are frequently paid
by the hour rather than per annum. That said, your estimation of a
cook's salary under £15k p/a is probably feasible (though I strongly
suspect the hours would be more than a 9-5pm).

If it would be helpful, I can contact my old manager and ask if she'd
share her business costings with me unofficially (for a restaurant/
cafe with decent, fairly basic food sold in large quantities). At the
moment it seems as if these discussions - while all trying to form a
coherent plan of attack, are lacking any concrete figures. Does anyone
have the operating costs from the past few years for the club, and
details of who the suppliers were?

Hannah

[Omar Kooheji]

On 8 March 2010 14:02, Hannah Tweed <hannah...@googlemail.com> wrote:

Re: Chef/catering staff

Presuming the standard and style of food is remaining roughly the
same, then we're looking for a Head Cook, not a chef; there's a
substantial difference in salaries, and the former are frequently paid
by the hour rather than per annum. That said, your estimation of a
cook's salary under £15k p/a is probably feasible (though I strongly
suspect the hours would be more than a 9-5pm).

That was just a rough estimate. I think the responsibilities including buying stock taking and staff mangement, were what made the job a chefs role. I'm not sure about the terminology.

 

If it would be helpful, I can contact my old manager and ask if she'd
share her business costings with me unofficially (for a restaurant/
cafe with decent, fairly basic food sold in large quantities). At the
moment it seems as if these discussions - while all trying to form a
coherent plan of attack, are lacking any concrete figures. Does anyone
have the operating costs from the past few years for the club, and
details of who the suppliers were?

Sadly no, we don't have that info. 

 

Hannah

[Hannah Tweed]

Ok... Do we know who does, or should have that information? Presenting
a business plan without figures is going to be problematic.
H

On Mar 8, 2:19 pm, Omar Kooheji <omarkooh...@googlemail.com> wrote:

> > hetheringtonclub-g...@googlegroups.com<hetheringtonclub-general%2Bunsu...@googlegroups.com>

[Omar Kooheji]

I think until Wednesday when the accounts are made public at the AGM (Assuming they are) we can but guess.

I assume that we can get a hold of them off the uni but unless there are elected officials involved I doubt they'd give them to us. 

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[Seumas Bates]

One of the major problems people have mentioned is a lack of training,
leadership and waste management in the kitchen and I think the feeling
at the meeting was that going for a Chef rather then a Head Cook might
clear that up. It was mooted that this role might be combined with an
'Assistant-Manager' esque role.

On Mar 8, 3:21 pm, Omar Kooheji <omarkooh...@googlemail.com> wrote:
> I think until Wednesday when the accounts are made public at the AGM
> (Assuming they are) we can but guess.
>
> I assume that we can get a hold of them off the uni but unless there are
> elected officials involved I doubt they'd give them to us.
>

> > <hetheringtonclub-general%2Bunsu...@googlegroups.com<hetheringtonclub-g eneral%252Buns...@googlegroups.com>

>
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[lynn.mcb]

I don't think the title of either chef/head cook/kitchen manager makes
a huge difference, the experience that we're going to be looking for
could fall under any one of those titles. I'd be wary of solely
advertising for a "Chef" at the kind of salary we're talking about.
What has thus far been outlined in this thread suggests a chef de
partie is what we we can afford but that's a role that has no great
leadership experience and would always be at highest, third in a
kitchen hierarchy.

We need someone with the maturity and experience to lead, along with
the ability to collaborate with a manager and a CoM, not the type of
set up that many "Chefs" would find appealing unless they were looking
for a change of pace. Then again there is also a world of difference
between a chef in one type of restaurant V a chef from a tourist
hotel. My point is that the title is not that important, we're
looking for the right person and it can be advertised in a way that
doesn't narrow the field by job title but by qualities.

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[Omar Kooheji]

Good point well made. My only experience of the catering industry is
as a patron and having watched Ratatoulle so i bow to your greater
knowledge.

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