We are seeking an experienced and dynamic Head Chef to lead the kitchen operations of our 50-bedroom hotel. The role involves delivering high-quality dining experiences across daily service, weddings, and large-scale events of up to 300 guests.
The successful candidate will oversee a small but dedicated team consisting of 2 Sous Chefs and a Kitchen Porter, ensuring efficient kitchen management, consistent food quality, and exceptional guest satisfaction.
Key Responsibilities
Kitchen Leadership & Management
* Lead and manage the kitchen team, including two Sous Chefs and a Kitchen Porter
* Allocate duties, provide training, and foster a positive working environment
* Ensure effective communication across all departments, particularly with front-of-house and events teams
Food Preparation & Service
* Plan, prepare, and deliver high-quality dishes for:
o la carte service
o Hotel guests
o Weddings and events (up to 300 covers)
* Ensure all food is prepared to a consistently high standard in presentation and taste
* Oversee service during peak periods, including large functions and weddings
Menu Planning & Development
* Design seasonal menus that reflect the hotel's brand and customer expectations
* Create bespoke menus for weddings, conferences, and private events
* Manage dietary requirements and allergen compliance
Operational Management
* Control stock, ordering, and supplier relationships
* Manage food cost, wastage, and GP margins
Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.
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