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Head Chef

Head Chef

The Role

As Head Chef, you will ensure the smooth running of the Kitchens across the venue and ensure guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchens.

Your responsibilities will include:

Kitchen 

  • Total accountability for the day to day running of the kitchen service ensuring that you are frontline in the venue.
  • Ensure correct preparation and delivery time food for restaurants including breakfast, afternoon tea, bars, meetings & events, in room dining, and colleague food
  • Coordinate the operation of kitchen with other food and beverage departments • Manage all activities in the kitchen, including production, stewarding and management of colleagues
  • Monitor and facilitate communication between kitchen production and food & beverage colleagues
  • Complete and keep up to date department Standard Operating Procedures and Policies
  • Train and ensure colleagues are kept abreast of new food production techniques
  • Undertake recruitment as and when required

Menus 

  • Actively participate in the ongoing management, development and costing of menus
  • In conjunction with the General Manager and Area Head Chef, manage the review, selection, determination of specifications and pricing of proposed menus
  • Conduct formal tasting as part of new recipe development and product testing regularly
  • Develop guest/market-oriented menus, and changing menus regularly to reflect local, seasonal and national trends

Quality

  • Maintain product consistency by conducting inspections of seasonings, portions and food appearance
  • Monitor and maintain consistent food standards and quality across all areas and during all stages of production and supply
  • Follow up guest satisfaction, measure results and establish strategies to improve food quality

Costs & Inventory

  • Achieve food budget cost of sales, ensuring minimum wastage
  • Ensure equipment breakages are recorded and controlled to a minimum
  • Ensure all menus are costed accurately and prices and portions are offered in accordance with food and beverage profit objectives
  • Make suggestions for sales promotions with the senior team to increase sales
  • Purchase all food and food related products using company nominated suppliers
  • Oversee inventory disbursement of all food supplies • Undertake and facilitate monthly stocktakes in conjunction with stocktakers and managing the hotel’s food cost
  • Ensure equipment and supplies needed to perform the role and provide the quality expected are purchased

Food Safety / Health & Safety 

  • Understand and comply with all current Health and Safety legislation and Food Hygiene legislation, and to be conversant with the rules contained therein
  • Ensure the company’s Health and Safety Policy is fully promoted and arrangements have been made to carry out the policy
  • Manage the HACCP procedure according to the company’s Food Safety Management document and to comply with food hygiene regulation
  • Ensure food day dotting is carried out as per HACCP
  • Ensure that weekly/monthly/annual H&S audits are undertaken timely and issues addressed immediately
  • Ensure adequate cleaning is carried out as per the cleaning schedule
  • Arrange COSHH training as required
  • Ensure all Kitchen colleagues are trained to appropriate food hygiene and mandatory levels
  • Ensure quality control measures and hygiene systems are always achieved
  • Maintain all equipment within the kitchen operation
  • Notify the Engineering Department regarding engineer call outs for all repairs on catering equipment

Person Specification

  • Be friendly, smiley, sociable and welcoming to our customers, to create a great atmosphere
  • Remain calm, patient and polite, if receiving customer feedback
  • Be helpful and go out of your way to help our customers
  • Be confident and self-motivated, demonstrate a passionate commitment to the business
  • Welcome and embrace change, with a positive attitude
  • Be honest and reliable, trustworthy and respectful
  • Be immaculately dressed
  • Maintain excellent time-keeping and attendance
  • Be professional at all times
  • Work together with the team to ensure that the business is the best it can be
  • Be able to communicate well with people of all levels
  • Supervise, train and develop others
  • Support, encourage and motivate others
  • Look for opportunity to improve areas of the business
  • Communicate clearly to colleagues and customers
  • Gain commitment of others by using own knowledge

Salary upto £50k per annum