Head Chef
The Role:
Ensuring all guests receive a high standard of food and departmental profitability/control is achieved, to work closely as part of our management team and assisting where necessary.
Reporting to:
Will report on a daily basis to the Executive Chef.
The Person:
We are seeking candidates with a proven track record as a Head Chef or Sous Chef with five years working experience, who can demonstrate the ability to successfully operate in a guest-focused manner; always striving to exceed guest expectations thereby building customer brand and loyalty.
Key Responsibilities include:
* Assist the Executive Chef in the smooth running of the Kitchen ensuring that all areas of the Kitchen are maintained to the standards required by the Hotel.
* Co-ordinate and execute training of Commi Chefs and Apprentices.
* Motivate staff and maintain a safe, hygienic, and healthy working environment.
* Cook food daily according to business requirements for all food outlets.
* Ensure that the Department operates in a guest-focused manner; always striving to exceed guest expectations thereby building customer and brand loyalty.
* Be fully aware of the hotel facilities, activities, targets, promotions, and special activities within the hotel.
* Deal with customer complaints in a professional and courteous manner in accordance with company procedures.
* Supervise all employees engaged in the Kitchen.
* Oversee food production activities for all departments within the hotel.
* Provide strong leadership skills in the management and development of the kitchen team and ensure their ongoing training.
* Comply stringently with all HACCP and hygiene requirements.
* Keep up to date with new food and cooking trends and write and implement new menus.
* Design food that is tasty and unique and in absolute combat of competitors – seasonality!
* Achieve food targets without sacrificing standards.
* Ensure food specification and menu cards for continuity.
* Strive to produce the highest quality products at all times.
* Promote teamwork and inter-departmental harmony at all possible times.
* Complete monthly food stock-takes and produce monthly gross profit report.
* Manage department within agreed financial budgets.
* Purchase food and non-food items from agreed suppliers; ensuring quality, freshness, and accuracy of delivered goods.
* Achieve awards and recognition for food outlets within the hotel.
* Write and check standard recipes for all dishes to ensure proper portion control, uniformity of taste, and quality.
* Ensure all guest requests are met or suitable alternatives suggested.
* Liaise with all food & beverage departments to ensure all guest requests are attended to efficiently while meeting and exceeding standards.
* Check daily food preparation, individual costs, quality, quantity inventories, and portion control.
* Plan menus and recipes and test samples.
* Establish job methods and supervise on a regular basis, and correct if necessary, cooking standards.
* Inspect daily all fresh food received to ensure quality is maintained.
* Instruct on the correct usage of kitchen equipment and machinery and check compliance.
* Inspect daily food stores and refrigerated areas and suggest correct storage methods.
* Ensure standards set by the Company’s Policy regarding personal hygiene are maintained by all kitchen staff.
* Hold monthly departmental meetings with the Kitchen Staff.
* Check daily function sheets, ensuring all mise en place is done and all ingredients are ordered.
* Assist in implementing company human resources policies.
* Communicate effectively at all levels, including attending management meetings.
* Manage, motivate, and train employees within the department.
* Report accidents and sickness as per company policy.
* Be aware of budgeted and actual department targets.
* Produce rosters ensuring effective staffing levels within budget.
* React to changes in business levels to control department costs and expenses.
* Implement company procedure in the event of fire or emergency.
* Maintain hygiene standards as set out by the Company.
* Adhere to company Health and Safety policy and current legislation.
* Be aware of and adhere to security procedures laid down by the hotel and company.
* Report any problems regarding machinery and small equipment to the Maintenance Department.
* Participate in company internal and external training as required.
* Carry out any reasonable requests by Management/Company.
* Report daily operating issues to Management.
Benefits:
* Employee discount at Só Hotel group properties.
* Career development and progression opportunities.
* Food allowance.
* Uniforms.
* Employee Assistance Programme.
* Employee Recognition Awards.
* Free car parking.
* Bike to work scheme.
* Pension scheme.
#J-18808-Ljbffr