Head Chef

• Team management: developing a highly skilled, efficient team and fostering a supportive atmosphere of teamwork.
• Ensure kitchen staff adhere to quality, hygiene and cleanliness standards and all training is up to date.
• Menu creation, using creativity and superior culinary skills to create exceptional dishes.
• Manage efficient reports and keep daily HACCP records in conjunction with FSAI standards and ensuring that all staff members keep and maintain daily records.
• Manage and maintain Allergen Awareness with all kitchen and front of house team.
• Supplier relations, ensuring both quality and cost-efficiency of goods.
• Inventory management / stock ordering.
• Oversee monthly food stock takes, ensuring optimal results in GPs and margins.
• Monthly performance analysis of hotel food outlets with summary reports and recommendations.
• Quarterly performance reviews and action plans.
• Prepare weekly rosters according to business forecasts.
• Ensure that all SOPs are communicated and maintained by team at all times.
• Manage Kitchen Porters, delegating jobs as required.
• Management of all staff issues (sick leave, attendance, disciplinaries etc).
• Provision of daily nutritious and consistent staff meals within budgets outlined.
• Ensure other hotel personnel handling food are fully briefed in food handling, systems and menus.
• Oversee maintenance and upkeep of kitchen equipment.
• Check customer satisfaction regularly, ensuring all guest feedback is dealt with in a professional and efficient manner.
• Stay up-to-date with culinary trends and kitchen processes.

• Minimum of three years' experience as Head Chef in quality dining establishments - hotel experience required.
• In-depth knowledge of all the sections in a kitchen to efficiently manage operations.
• Positive leadership style with genuine dedication to mentoring and motivating the kitchen team.
• Computer literacy, with strong working knowledge of hotel POS and PMS, Excel, GDS, MS Office, Guestplan.
• Sound business acumen regarding menu pricing, kitchen processes etc.
• Solid financial acumen, with proven ability to manage a budget.
• Excellent culinary skills with proven ability to create innovative, profitable menus.
• Deep understanding of ingredients and produce.
• The ability to consistently perform well in a high-pressure and fast-paced environment.
• Excellent organisational skills to ensure the smooth running of a kitchen administratively and operationally.
• Excellent communication and listening skills with the ability to positively relate with all colleagues and collaborators.
• Guest-focused approach with genuine appreciation for hospitality.

The Firm