Head Chef

Solihull

35K

Midlands based 4 Star luxury hotel is looking for a new head chef to join their exceptional catering team.

To proactively manage the day to day operations of the hotel kitchen,
through the consistent delivery of high standards of both product and service, whilst ensuring the measurable financial targets of the hotel are achieved.

Main Duties

To build and develop an effective team of chefs through communication and guidance on standards, controls and aspects of leadership.

To write and set standards of achievements via Standard Operating Procedure manuals for all operational departments and guide and direct staff to follow and maintain the standards set.

To remain customer focused in your decision making in regard to styles and methods of service. To ensure that an attitude of customer care is evident throughout the hotel by your style of management and decision making.

To drive and instill a culture and recognition for both staff and guests’ within the hotel, liasing with both the Human Resource Manager and Deputy General Manager.

To develop an effective team of chefs who will follow the guidelines and work as a team, and devise a consistent measurable training and development programme to ensure a consistent service.

To ensure that the hotel has sufficient operating equipment to carry out the budgeted levels of business. This should be ensured by conducting monthly stock counts in all outlets. And also in compliance with the companies purchasing standards and procedures.

To attend the weekly Operations and Food & Beverage Meeting and ensure that the required planning is in place to meet the levels of business as highlighted in the function sheet.

To communicate with both the internal and external guests at every opportunity in a manor which will promote the company and reflect the seniority of your position in the hotel.

Ensure all statutory temperature logs, hygiene audits and date stamping is being carried out and recorded in compliance with company procedures and EHO.

Sales

To liaise with the sales manager to develop sales tools which will drive the hotels success, including all relevant hotel promotional material which will increase sales in all of the hotels outlets.

Financial

To be responsible for the achievement of the budgeted sales and costs which fall within the remit of the role.

To liaise with the Financial Controller with regards to the implementation of food control systems to permit the hotel to achieve the maximum profit conversation from Food sales, and at a minimum of the budgeted GP.

To oversee and authorise all rotas on a weekly basis and to control the wages in all operational departments of the hotel and review structures quarterly in line with business demands.

To follow up on all control systems operational in the hotel through communication and follow up with the HODs and Duty Managers.

To regularly review the operational controls throughout the hotel, with the Financial Controller and take action to remedy failures as required.

Human Resources

To ensure all direct reports have a monthly training plan and that job skill training is carried out and signed off in departmental training log books.

To ensure direct reports and yourself carry out 3 and 6 monthly job chats and comply to company standard for carrying out appraisals.

To be familiar with all employee rights as stated in the Company’s Employee Handbook. To ensure that you consult either the Human Resource Manager of General Manager before disciplining any employee.

To be responsible for ensuring that the hotel complies with all legal aspects in regards to food safety and hygiene and to network strong relationships with local EHO’s.

Additional Duties

To follow any reasonable instruction given by the General Manager.