Job Details
The Job
As Head Chef you will be part of the repositioning of the hotel to become a property offering a varied food offering with a broad product offering that entices guests to stay and use the facilities within.
As Head Chef you will oversee the existing team within the Kitchen and lead this team of Sous Chef, Chef de Partie's, Commis and Kitchen Porters across all sections of the kitchen, ensuring that the produce is prepared to the agreed standard and that cleanliness is paramount and high standards are maintained at all times. Liaison with suppliers and contractors is a key part of the role along with a full engagement in the use of procurement systems and processes. A strict adherence to our HACCP principles is a must, from fridge management and date labelling to effective vacuum packing and blast chilling. Whilst the Head Chef is the creative force for all menus, you will be expected to engage with your team and the Front of House leadership to contribute menu ideas for each new menu.
The Person
You must have Hotel experience, be able to deliver A la carte and function menu food at the same time, be hands-on when needed (this is not an office role) and lead from the front. Evidence of a passion for using the best produce available and the ability to prepare it, profitably to give guests a great experience should be evident in applying resumes. This role is not a Mon-Fri role so flexibility to work when needed, including weekends, and nights is pivotal. This role will suit someone with Hotel operations experience, preferably with multiple revenue streams and having worked in or led hotel events and hotel restaurant operations is critical.
