* OUR HOTEL
Our East London hotel is on the footsteps of the City of
London and at the heart of what is London’s most lively square mile with some
of the city’s best street food, art galleries, boutiques, creative businesses
and nightlife, all glued together with local people who make it more than just
a tourist spot. Just minutes from the Aldgate, Aldgate East and Whitechapel
station and close to London City Airport, this green hotel boasts 183 funky and
quirky rooms, blending comfort with style, and caters to both business and
leisure guests alike.
Description
WHY RBH?
At RBH we are looking for exceptional people to provide
outstanding service to our guests and who put our people at the heart of
everything we do.
With a real focus on performance, people, quality, profit,
and communities, RBH transform hotels.
We take our values very seriously and our team should
strive to always:
• Act with INTEGRITY
• Deliver EXCELLENCE
• Have the AMBITION to continuously
improve, and
• Show that we CARE
The position of Head Chef is instrumental in
upholding RBH's Food standards while overseeing and leading all
aspects of kitchen operations. As Head Chef, you will lead
the culinary team and bear the responsibility of ensuring
that every dish prepared and served reflects our commitment to excellence.
Beyond maintaining RBH standards, you'll provide strategic
direction and guidance to kitchen staff, fostering a culture of collaboration,
innovation, and continuous improvement. Your leadership will be instrumental in
driving the success of our F&B department and maximising
profitability.
DUTIES & RESPONSIBILITIES
PEOPLE
o Lead
and inspire the kitchen team, creating a positive and collaborative
work environment.
o Mentor
and supervise the kitchen team, providing guidance and
support for their professional growth.
o Collaborate
with Hotel Management to conduct performance reviews, identify training
needs, and facilitate ongoing development opportunities.
o Maintain
open communication channels with kitchen staff and Management, ensuring
clarity and transparency.
o Liaise
with front-of-house, F&B and senior staff to ensure seamless
coordination between the kitchen and all hotel outlets.
o Manage
kitchen staff rotas and schedules effectively, ensuring adequate coverage
and work-life balance.
o Act
as a mentor and role model for junior kitchen staff, providing ongoing
support and encouragement.
o Maintain
open communication channels with kitchen staff and Management, fostering a
culture of transparency, trust, and mutual respect.
o Work
in collaboration with the Management to highlight training needs
within the department.
ADMINISTRATION & MANAGEMENT
o Coordinate
with the Management to conduct performance evaluations
and identify areas for improvement.
o Collaborate
with HOD to facilitate ongoing training and development
initiatives.
o Manage
employee relations issues professionally and promptly, ensuring fair
and equitable resolution.
o Proactively
manage employee relations issues with professionalism and sensitivity,
addressing conflicts and concerns promptly and equitably
to maintain a harmonious work environment.
o Handle
holiday requests and staffing adjustments effectively, minimising
disruption to operations.
o Foster
open communication with kitchen staff and Management, promoting
transparency and mutual respect.
o Liaise
with other departments to address cross-functional operational needs and
achieve organisational objectives.
o Act
as a liaison with external stakeholders, such as suppliers and vendors, to
ensure smooth procurement processes.
o Forge
strong relationships with other departments to address cross-functional
operational needs and achieve shared organizational objectives.
o Support
the Central Management Team senior Management in strategic
planning and decision-making.
QUALITY
o Conduct
regular audits and inspections of kitchen operations, ensuring compliance
with RBH culinary standards, industry regulations, and health and safety
protocols.
o Monitor
and enforce adherence to portion control guidelines and recipe
specifications, maintaining consistency
in portion sizes and ingredient usage to control costs and
minimise waste.
o Implement
and maintain comprehensive food safety Management systems,
including HACCP (Hazard Analysis and Critical Control Points), to mitigate
risks and ensure the safety of guests and staff.
o Facilitate
ongoing training and certification programs for kitchen staff on food
safety practices, allergen Management, and sanitation procedures, ensuring
full compliance with regulatory requirements.
o Ensure
all appropriate brand Standard Operating Procedures and
expectations are adhered to including delivery of dishes to
standard required (inclusive of H&S / RBH)
o Understanding
relevant Health & Safety legislation and the
implications on the operation of the department including Management
of the HACCP, COSHH and Safe Systems of Work.
o Collaborate
with procurement and suppliers to source high-quality ingredients and
products that met RBH standards for freshness, sustainability, and ethical
sourcing practices.
o Develop
and maintain standardised operating procedures (SOP’s) for all
kitchen operations, including food preparation, cooking techniques,
equipment usage, and cleaning protocols, to ensure consistency and
efficiency.
o Conduct
regular staff training session and refresher courses on kitchen
procedures, equipment operation, and safety protocols, fostering a culture
of continuous improvement and excellence.
o Actively participate in
health and safety committee meeting, providing insights and
recommendations for improving kitchen safety practices and minimising
occupational hazards.
o Maintain
all comprehensive records and documentation related to kitchen operations,
including but not limited to, inventory logs, temperature logs, cleaning
schedules, and staff training records to demonstrate compliance
with regulatory requirements and internal standards.
o Collaborate
with internal and external auditors to facilitate audits and
inspections of kitchen facilities, providing documentation, evidence, and
support as needed in line with industry standards.
o Work
in collaboration with the Group Health & Safety manager to ensure
compliance within the department, always mitigating risk.
PROFIT
o Contribute
to the overall profitability of the culinary operation by minimizing waste
and controlling costs.
o Implement
cost-saving measures such a portion control, recipe
standardisation and efficient inventory Management to optimise food costs
and enhance profitability.
o Implement
pricing strategies to maintain competitive pricing while
maximising profitability, considering factors such as ingredient costs,
market demand and customer preferences.
o Conduct
regular profitability analysis of menu items and promotions
to identify underperforming areas and implement corrective
actions to improve profitability.
STRATEGY
o Support
the MANAGEMENT in developing and implementing strategic
initiatives to enhance kitchen operations.
o Collaborate
with senior Management to align kitchen operations
with RBH's strategic objectives.
o Analyse
customer feedback and dining trends to identify opportunities
for menu innovation and improvement.
o Develop
and execute marketing strategies to promote culinary offerings and drive
guest engagement and satisfaction.
o Lead
menu planning and development efforts, incorporating seasonal ingredients,
culinary trends, and guest preferences.
o Establish
and maintain relationships with local suppliers and vendors to
ensure high-quality ingredients and competitive pricing.
o Collaborate
with the Management to create training programs and workshops
for kitchen staff, focusing on skill development and performance
enhancement.
o Implement
cost-saving initiatives and efficiency measures
to optimize kitchen operations and maximise profitability.
o Stay
informed about industry trends and competitor offerings, providing
insights and recommendations.
o Collaborate
closely with procurement teams to evaluate supplier performance, negotiate
contracts, and ensure timely delivery of high-quality
ingredients at competitive prices.
GENERAL
o Comply
with company codes of conduct, policies, and procedures.
o Demonstrate
a comprehensive understanding of health, hygiene, and safety
protocols.
o Act
as a key liaison between the kitchen team and senior Management.
o Participate
in cross-functional meetings to generate ideas for enhancing guest
satisfaction and driving revenue growth.
o Collaborate
with the Food and Beverage Manager to analyse guest feedback and
market trends.
o Promote RBH's culinary
offerings through marketing initiatives and special events.
o Perform
other tasks as directed by the line manager.
o Maintain
flexibility in working hours to accommodate operational needs.
EQUAL OPPORTUNITIES
RBH Hospitality Management is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. If at any point throughout our process you require reasonable adjustments, please contact .