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The Head Chef position is Full Time, Contracted 40 Hours a Week (5 days out of 7 days)
As a member of the Hotel Management Team, you will lead the kitchen function to achieve the highest standards of food production. Responsibility is for the creation and maintenance of a strong and customer-focused, performance driven quality culture with focus upon culinary excellence and cleanliness in the workplace. You will work within an agreed budget and will have responsibility for the efficient running of the department striving to improve quality standards, profitability, staff development and retention. The ability to demonstrate effective and co-operative team working with colleagues at all levels is also a prime requirement of the role. In addition to managing the Kitchen section, you will partner with the Hotel Operations Manager in overseeing the Food and Beverage Department by providing ongoing support to the Food and Beverage (Restaurant & Lounge, Room Service & Conference & Events) Departments with providing full Training and ongoing Development.
To continually monitor operations to achieve consistency in the following areas : ? Quality of food product. ? Quality of food preparation. ? Quality of food presentation. ? Quality in all outlets. • To taste food products daily, prior to service, to judge quality and overall consistency. • To properly interpret current and new trends for appropriate application within menu range. • To demonstrate a variety of culinary techniques and regularly uses these in the development of his/her employees. • To fully comply with the alternative cuisine method of preparation (as outlines in the alternative cuisine manual). • To produce healthy and nutritionally balanced food for the staff restaurant, within budget restraints. • To continually seek alternatives to high cost menu items to ensure price, value, perception and profitability. • To review daily menus for design and wording, composition, incorporation of alternative cuisine, variety (seasonal dishes) and balance.
