Job Overview
We are seeking a passionate and experienced Head Chef to lead our kitchen team in delivering exceptional culinary experiences. The ideal candidate will possess strong leadership skills, a deep understanding of food preparation, and a commitment to maintaining high standards of food safety and quality. As the Head Chef, you will be responsible for overseeing all kitchen operations, ensuring that our restaurant consistently provides outstanding dishes that delight our guests.
Responsibilities
- To assist in the preparation of food budgets and to achieve their requirements with respect to food sales, average spend, profit percentages and operating expenses, in conjunction with the finance team, introduce and maintain standard costed recipes for all food items served in the restaurant and food control systems.
- To frequently check that reporting staff adheres to the agreed recipes and portion control standards to maintain consistency in product and avoid wastage/over production.
- To possess comprehensive knowledge and skills in food preparation, cooking and presentation.
- To develop and oversee the organisation of food preparation and production according to the demands of business whilst maintaining the required hotel standard.
- To design and implement supplier specifications for all food items.
- To carry out a monthly stock takes.
- To maintain the hotel systems for requisitioning food and general suppliers.
- To ensure effective food storage and stock rotation.
- To ensure high standards of cleanliness within the food preparation areas and to accompany the E.H.O. on their inspections of Kitchen areas.
- To ensure food production equipment and utensils are maintained in good working order and used according to manufacturer’s instructions.
- To ensure that you and all reporting staff prevent food contamination by implementing and practising good chemical, food and personal hygiene habits.
- To ensure the safe use and storage of chemicals within food preparation areas in line with the C.O.S.H.H. regulations.
- To be aware of current food trends and to develop new techniques and menu items to increase sales, reduce costs and improve the productivity, knowledge and skills of departmental staff.
- To represent the Kitchen & Food and Beverage meetings.
- To make daily inspections of food quality, preparation and presentation.
- To ensure staff food meets agreed criteria every service.
- To act as a full member of the Management team and to carry out Management duties delegated to you by the General Manager.
This role requires an active role within the management team and will include attendance at weekly meetings, monitoring budgets, and attending the profit and loss review. The role will involve Duty Management shifts within the hotel.
The ideal candidate will possess a professional approach and demonstrate outstanding communication and interpersonal skills. You must have excellent organisational skills and previous experience of setting and managing budgets is also essential.
Flexibility in this role is essential as the hours of work are on a shift basis including weekends, early & late shift.
Benefits include:
- Meals on duty provided
- Unique team member discount rate
- Equal monthly of tips
- Bonus scheme
Join us in creating memorable dining experiences through your culinary expertise!
Job Types: Full-time, Permanent
Pay: £35,000.00-£40,000.00 per year
Benefits:
- Discounted or free food
- Employee discount
Ability to commute/relocate:
- Aberystwyth SY23 3TL: reliably commute or plan to relocate before starting work (preferred)
Experience:
- Head Chef: 2 years (preferred)
Work Location: In person
