The Job
As Head Chef, you will be part of the repositioning of the hotel to become a property offering a varied food menu with a broad product range that entices guests to stay and use the facilities.
You will oversee the existing kitchen team, leading Sous Chefs, Chef de Parties, Commis, and Kitchen Porters across all sections of the kitchen. Your responsibilities include ensuring that produce is prepared to high standards, maintaining cleanliness, liaising with suppliers and contractors, and engaging with procurement systems and processes. Adherence to HACCP principles is mandatory, including fridge management, date labeling, vacuum packing, and blast chilling.
The Head Chef is the creative force behind all menus and is expected to collaborate with the team and Front of House leadership to contribute ideas for new menus.
The Person
You must have hotel experience and be capable of delivering À la carte and function menu food simultaneously. You should be hands-on when needed, leading from the front, and passionate about using the best produce available to create profitable dishes that provide guests with a great experience.
This role requires flexibility to work evenings, weekends, and nights, as it is not a standard Monday to Friday position. Experience in hotel operations, including multiple revenue streams, hotel events, and restaurant operations, is critical.
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