Job Purpose:
To oversee and manage all kitchen operations in a 3-star hotel, ensuring the delivery of high-quality food and service standards, compliance with health and safety regulations, and effective management of kitchen staff and budgets.
Key Responsibilities:
Kitchen Management
* Plan, develop, and execute menus aligned with hotel standards and customer expectations.
* Oversee daily kitchen operations, ensuring smooth service during breakfast, lunch, dinner, and events.
* Monitor food preparation, presentation, and portion control to maintain consistency and quality.
* Ensure compliance with all food hygiene, health & safety, and allergen regulations.
Leadership & Team Management
* Recruit, train, and supervise kitchen staff.
* Schedule and manage kitchen team shifts, ensuring adequate coverage during busy periods.
* Conduct regular performance reviews and provide ongoing coaching.
* Foster a positive, collaborative, and professional working environment.
Budget & Cost Control
* Manage kitchen budgets, control food costs, and minimize waste.
* Negotiate with suppliers for quality and cost efficiency.
* Monitor stock levels and maintain accurate inventory records.
Menu Development
* Design seasonal and event-specific menus.
* Introduce innovative dishes while maintaining the hotel's culinary identity.
* Adapt menus to accommodate special dietary requirements and guest feedback.
Events & Functions
* Liaise with the F&B and Events teams to plan menus for weddings, conferences, and special occasions.
* Ensure timely and high-quality food service during events.
Key Requirements:
* Proven experience as a Head Chef or Senior Sous Chef in a hotel or high-volume restaurant environment.
* Strong leadership, communication, and organisational skills.
* In-depth knowledge of food safety standards and kitchen best practices.
* Ability to work under pressure and maintain high standards.
* Creative and passionate about culinary trends and guest satisfaction.
Qualifications:
* Formal culinary training or equivalent experience.
* Food Safety and Hygiene Level 3 (or equivalent).
* Knowledge of cost control and budgeting.
Job Types: Full-time, Permanent
Pay: £35,000.00-£45,000.00 per year
Experience:
* Chef: 5 years (preferred)
Licence/Certification:
* Level 2/3 Food Hygiene Certificate (preferred)
Location:
* Hungerford RG17 (preferred)
Work Location: In person