Salary: Based on experience
Hours: Permanent Contract of Employment, 5 days per week between Monday and Sunday.
Job Description:
As Head Chef, you will be responsible for managing the culinary operations of our hotel, ensuring the highest standards of food quality, presentation, and guest satisfaction. You will lead a team of talented chefs and kitchen staff, manage menu development, and maintain compliance with food safety standards. The Head Chef plays a pivotal role in shaping the culinary identity of the hotel and delivering exceptional dining experiences to our guests including our restaurant menu, events, room service and breakfasts.
Responsibilities:
- Lead and manage the kitchen team, including sous chefs, CDPs, and kitchen porters, to ensure smooth and efficient operation of the culinary department.
- Develop and maintain high standards of food quality, taste, and presentation, in line with the hotel's culinary philosophy and brand standards.
- Create innovative and appealing menus for all food outlets, including restaurant, banquets, room service, and special events, while considering guest preferences, dietary requirements, and seasonal ingredients.
- Supervise food preparation, cooking, and plating techniques to ensure consistency, accuracy, and adherence to recipe standards.
- Train and mentor kitchen staff in culinary techniques, food safety practices, and sanitation protocols, promoting a culture of continuous learning and development.
- Monitor food costs, inventory levels, and wastage to maximize profitability and minimize food wastage, while maintaining quality standards.
- Achieve the defined levels of gross profit.
- Collaborate with the GM, Operations Manager and other department heads.
- Plan and execute special events, promotions, and themed dining experiences.
- Ensure compliance with health and safety regulations, food hygiene standards, and sanitation practices in the kitchen, maintaining a hygienic, well organized, and safe working environment.
- Manage kitchen equipment, appliances, and facilities, ensuring proper maintenance, repair, and replacement as needed.
- Stay informed about culinary trends, industry developments, and market trends, and incorporate new ideas and concepts into menu offerings and culinary initiatives.
Work and Experience:
- Proven experience as a Head Chef in a hotel or premium restaurant environment.
- Culinary degree or equivalent qualification
- Strong leadership and management skills, with the ability to motivate, inspire, and mentor a diverse team of culinary professionals.
- Must be proficient in the application of standard IT packages and written English skills.
- Must be able to cost a menu.
- Must be able to manage department financials, i.e. spending, payroll and profit conversion.
- Excellent culinary skills and a creative flair for menu development, food presentation, and flavour combinations.
- Extensive knowledge of various cuisines, cooking techniques, and culinary trends.
- Exceptional organizational, time management, (including the preparation and implementation of kitchen rotas) and problem-solving abilities.
- High standards of professionalism, integrity, and attention to detail.
- Proficiency in kitchen management software, inventory management systems, and Microsoft Office Suite.
- Certification in food safety and hygiene practices is preferred.
- Flexible schedule, including evenings, weekends, and holidays, as required by the demands of the hospitality industry.
The Head Chef plays a vital role in upholding the culinary reputation and guest satisfaction. If you are a passionate and experienced culinary professional with a commitment to excellence, we invite you to join our team and contribute to the success of our hotel's culinary operations.
Job Types: Full-time, Permanent
Pay: £40,000.00-£42,000.00 per year
Benefits:
Application question(s):
- Do you hold valid driving licence?
Experience:
- Head Chef: 2 years (required)
Work authorisation:
- United Kingdom (required)
Work Location: In person
