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Head Chef in 4 Star boutique hotel

Benefits :

* Salary : £38,000+Service Charge (circa £2500 per annum)

* £1000 bonus per quarter (£4000 per annum) relating to food safety audits, both outsourced and in house (scoring +90% on Health and safety and food safety)

* 25 days holiday

* 8 Bank holidays

* Employee uniform

Vacancy Description :

* Reporting to the General Manager, you will have complete responsibility for all aspects of food production from working with our suppliers to delivering great food.

* Along with the product development planned for the Hotel, there are great opportunities to develop the food standards and offering at the hotel.

* We will need someone with experience in Southwestern European cuisine (Spanish, Italian, Portuguese and French) and British cuisine. Our aim is to develop our offering and open a small Bistro, and an offering of Afternoon Tea.

* You will be support by the General Manager and will be provided with the equipment and staff resources you need to deliver.

You will be responsible for;

* Recruitment, training and coaching team of 3 Chefs and 2 Kitchen Porters – adding to your team as the business grows.

* The menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking and service across the range of food areas within the Hotel

* Development of menu ideas to progress the food offering to achieve great standards across all areas of service; Bar & restaurant, room service and corporate functions

* Ensure compliance with HACCP and food hygiene, health and safety legislation.

* Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing

* Creating passion, flair and drive in your team to assist the hotel to achieve its quality and business objectives.

Requirements :

* A minimum of 2 years Sous Chef/Head Chef experience in a quality hotel.

* Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.

* Demonstrate ideas of how the food offering in the Bistro can be developed and standards improved when being interviewed.

* Hold the experience to manage the multi menu requirements.

* Display the experience of kitchen management to operate a quality, effective and cost controlled kitchen operation.

* Proven record of team selection and retention that supports the development of excellent standards.

* Ability and passion to lead and develop the Brigades skills and to build a strong successful team through training and coaching.

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