We are seeking an accomplished
Estate Head Chef
to lead and oversee the culinary operations at SCHLOSS Roxburghe Hotel.
The Estate Head chef will oversee the day-to-day kitchen operations across the estate's multiple outlets. Reporting directly to the Dan Ashmore, the Director of Food & Beverage, the, you will play an integral role in shaping the estate's dining vision, ensuring consistency, quality, and operational excellence across multiple outlets.
Your Key Responsibilities:
* You will maintain the vision and strategy for Kitchen department at SCHLOSS Roxburghe, coordinating all aspects team and operation.
* Implement the new menus for all food outlets, with costings, recipes, order sheets, and food bible for each.
* Training and developing of kitchen team of all levels.
* Manage and control stock levels and costs.
* Achieve and maintain food cost and manning budgets alongside Food & Beverage Director
* Maintain kitchen food safety standards and align with Sheild/ riskproof system.
* Establish and develop key partnerships with key suppliers and local partners.
* Explore and develop additional revenue sources through new Food concepts, in coordination with the Food & Beverage Director.
* You will keep up to date with current industry developments and identify new trends to introduce to the department and keep the hotel at the forefront of the culinary scene in scene.
* You will suggest and implement innovative concepts and menus, to keep the food offering interesting and attractive.
* You will ensure the smooth running of day-to-day operations of the Kitchen to ensure the highest level of guest satisfaction.
* Ensure that the Kitchen complies with all COSHH and Health & Safety standards and the team are fully trained on all Food safety regulations.
* Update and monitor daily recordings in SHIELD to make sure the kitchen is fully compliant with EHO requirements.
* Conduct and document periodical H&S audits in the kitchen, to make sure all standards are respected.
* Monitor Food cost on a daily basis, and take any action required to meet budget target.
* Establish and implement menu engineering to streamline purchasing, operation and food cost.
* You will track and document spoilage, and take the necessary action to reduce unnecessary wastage.
* You will be use the stock system on a daily basis to track costs and make sure stock taking is correct at the end of each calendar month.
* You will spearhead the recruitment of the kitchen team and ensure the kitchen team is always able to operate all outlets and provide the highest level of guest satisfaction.
* You will provide day to day leadership to your team, by motivating, encouraging and driving the team to deliver excellent customer service to both internal and external customers.
* You will be responsible for the management of your team members, including providing regular feedback, performance reviews, encourage personal progression.
* Establish a passionate Kitchen team and take ownership of the recruitment of new team members.
* You will identify training needs and opportunities and share your own expertise with your team.
* You will have regular meetings with your team members to share any news related to the hotel, and to receive feedback and suggestions.