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Head Chef

  • Job Location


  • Duration


  • Job Benefits

    £28000.00 - £35000.00/annum


My client is looking for a Talented Head Chef for there stunning Hotel that is currently being renovated to a very high standard.

Reporting to The executive Head Chef


To train the team and organise the team to provide superb cuisine and satisfaction to the customers, whilst ensuring that the kitchen is well maintained and hygienic

Key Responsibilities 

· Create menus that will increase the number of customers and will satisfy their expectations.

· Provide food for all the staff in accordance with your budgeted allowance.

· Create effective rotas that make the best use of the humans resources the company has. Incorporating split shifts where appropriate.

· Train all staff (or organise training where cost effective) to a high standard ensuring that they are constantly developing their level of skills. Record all training in a personal development programme.

· Recruit staff when necessary and in accordance with your budget.

· Create a hierarchy structure in the kitchens and job descriptions so that there is a firm structure.

· Maintain both the main kitchen and EWS kitchen to a high standard and ensure that all equipment is kept in good working order and serviced accordingly.

· Maintain hygiene standards and food safety, temperature controls should be done three times a day and recorded accurately. Ensure positive EHO visits,

· Monitor customer satisfaction through appropriate means i.e communicating with service staff and customers directly.

· Be a real presence both when you are on service and even when you are not. All customers should know who you are and respect you as much as must all of your staff.

· Select and order all food achieving an overall GP of a minimum of 72% gross profit. The menus should reflect the desires of the customers both in terms of quality and quantity. This should be matched with the effective sourcing of ingredients and therefore revenue should be maximised.

· Keep in line with payroll budget.

· Control any wastage form food preparation and not to over order.

· Ensuring that all the ordering for all functions is prepared in a timely manner nad to a high standard.

· Train the restaurant staff in the menus so that they are fully aware of the ingredients when they are talking to the customers, and to understand all allergens.

· Minimise the amount of non-kitchen staff that enter the kitchen.

· Stock takes on the 1st of every month for all food items. This is to be done in accordance with the procedures specified i.e two people must conduct a stock take together. The stock sheets should always be updated prior to the stock take to ensure that they are accurate and will produce and accurate result.

· Inform staff immediately of any new information provided in weekly Head of Departments/Senior Managers Meetings.

· Encourage your team to have good working relationships with the restaurant and bar teams. Arrange necessary for team members to job swap.

· Monitor accurately any sickness and holidays on Rota Horizon. All absence from work by team members or by you, needs to be recorded and passed to accounts department at the end of every month along with timesheet.

· Do not sign any contracts without first of all liaising with General manager and Financial Controller.

Perform all duties as required within the confines of the business as directed by the General manager to maximise the profitability of the business

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Copyright ©2006 - 2022. 247 Media Ltd.
Copyright ©2006 - 2022. 247 Media Ltd.