Head Chef

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Reporting to our General Manager, the Head Chef will be responsible for organising and supervising the entire kitchen operation, maintaining high food quality and awareness of hygiene regulations. Controlling costs in general and maintaining good staff relations as well as maintaining all legal and company health and safety standards.

RESPONSIBILITIES:

  • To liaise closely with Hotel General Manager on revenue budgets and cost targets. Ensure targets are met and provide explanations for any deviancies.
  • Purchase within agreed parameters, ensuring the budgeted food GP is achieved
  • Ensure all menus are costed to achieve the targeted GP%
  • Assist or complete stock takes as required
  • Actively assist in future purchases and major redevelopment schemes for the kitchen areas
  • Always ensure quality control, making sure the end product is delivered at the highest standards
  • To ensure tidy and hygienic storage of all food materials during any stage of the production process throughout the kitchen and secure stocks outside production hours
  • Control portion size and waste factors always, directly influencing GOP
  • To closely work on day-to-day basis to always ensure hygienic and tidy kitchen areas
  • Assist in the catering for internal customers by producing creative menu designs and ensuring production control
  • Develop menus in line with customer and market trends
  • Always create and keep a safe working environment
  • Be fully aware of competitors and industry trends
  • Update production and presentation methods to maximum guest satisfaction
  • Attend appropriate training courses as requested by the Hotel General Manager
  • Observe, maintain, and drive all Health & Safety and Hygiene policies
  • To assist Health Inspector or Auditors, if required
  • To meet clients when required to assist in menu planning
  • To maintain good communication between Kitchen and other F&B and non-F&B departments
  • Train and develop all members of the kitchen team, ensuring a happy and productive working environment
  • Maintaining Company Policies and Procedures
  • To rota kitchen staff economically to volume forecasts, realising

Benefits

  • Gym membership
  • 28 Days holiday (Inclusive of bank holidays)
  • Mental Health & Well-being programme
  • Staff discounts provider (Retail, Holidays, restaurants etc.)
  • Free benefits (Free Cinema Ticket every month, Mobile phone insurance, Free hot drinks)

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