Our client is a luxury Cotswolds Hotel based on the outskirts of Gloucester. They are now looking for a Head Chef to be responsible for the overall management of daily kitchen operations including support and development of the kitchen team, ensuring quality compliance, meeting and enforcing health and safety legislation and delivering exceptional service.
Required Skills & Experience
Experience of working as a chef 100%
NVQ level 3 in professional cookery 100%
Motivated & Ambitious 90%
Works well under pressure 90%
Key responsibilities to include….
Managing and effectively running all kitchens including cleaning, storing, preparing and presenting food in line with Company specification before meals are delivered to guests.
Actively seeking, listening and accepting feedback from colleagues and guests taking the necessary actions to improve service/action feedback in a professional and controlled manner.
Implement and monitor accurate recording of all key kitchen information and records, ensuring they are kept and organised in accordance with Company policies, company requests and appropriate legislation/regulations including stock counts, stock rotation, temperature controls, risk assessments etc.
Proactively report and follow-up any equipment malfunction, hazards, accidents and maintenance concerns in accordance with Company procedures.
Provide a safe environment for all colleagues and guests by reviewing and proactively ensuring adherence to company food hygiene, cleanliness standards, safe systems of work and other health and safety policies including storage and usage of chemicals, equipment and machinery at all times.
Develop and implement effective training, coaching and development plans to maximise the potential of all team members and improve performance of the department.
Work in partnership with both internal departments and external suppliers, consultants and bodies by communicating respectfully and openly to promote a culture of openness, honesty and trust to provide the highest level of guest satisfaction.
Provide a positive working environment that motivates individuals through a fair allocation of work, appropriate recognition and reward and where required other people management procedures.
Develop full awareness of all menu items, their recipes, methods of production and presentation standards.
Providing continuous feedback pre and post service through effective team briefs with kitchen and the food and beverage team.
Enhance guest satisfaction by positive and proactive engagement at every opportunity
Coach and develop the food and beverage team in product knowledge enabling them to upsell menu items and make personal recommendations.
Skills and Knowledge Required
The right candidate will be a well-presented, professional and friendly individual with good experience of working in a 4 or 5 star kitchen.
Essential requirements include:
NVQ level 3 or equivalent in professional cookery
Level 3 Food Hygiene
Strong HACCP knowledge
Strong COSH knowledge
Full kitchen management experience desirable.
Able to make sound business decisions based on financial acumen and in accordance with company specification and standards.
Hands-on experience within busy restaurant, conferencing and events kitchens.
Ability to absorb pressure and respond positively within a high pressurised environment.
Computer literate with experience of Microsoft word, excel, outlook as well as procurement and payroll systems.