Oatlands Park Hotel is seeking an exceptional Head Chef to lead their kitchen team.
Oatlands Park Hotel are currently on a drive to set the standards of excellence in the luxury sector of the hotel industry, one of Surreys most dynamic and successful industries. Located in a stunning setting in Weybridge the hotel employs some of the most skilled, professional and dedicated people that the industry has to offer. We understand that every Guest is unique and our team strives to create individual moments of service excellence for our business and leisure travellers. Each member of the team is an ambassador of our Company values: Teamwork, Integrity, Mutual Respect, Honesty, Passion for Service and Continual Improvement.
BENEFITS:
Competitive Salary
28 days annual leave
Pension scheme
Free meals on duty
Free parking
Friends and family rates
You will be expected to:
Reporting to the General Manager, as Head Chef you will be responsible for ensuring that your team meet the hotels specifications and achieve targets. In order to do this, you will need to motivate and develop your team, implementing the changes necessary to constantly improve performance.
Main Responsibilities:
Ordering of all food for the kitchen and ensuring stock levels are maintained. Track, record and replenish inventory as needed
Ensure Food cost is kept on track
Create schedules for kitchen staff to ensure optimum resource management and speed of service. You are responsible for production of the weekly kitchen staff Rota and allocating staff depending on requirements of the business
Ensure HACCP compliance within the kitchen and all Food Beverage outlets
You are responsible food hygiene and ensure the kitchen works in accordance with the H&S act 1974
Train new and existing kitchen staff on the preparation, arrangement and plating of dishes as per the current menu
Responsible for recruitment of kitchen staff with HR support
Ensure all staff members adhere to culinary standards and regulations
Respond to customer enquiries and concerns personally
Bring innovation, design new menu choices based on seasonal ingredients
Cross-train kitchen staff on multiple stations
Ensure dishes are prepared and cooked and presented according to specific restaurant standards
Ensure all policies, procedures, standards and guidelines are carefully adhered to
Ensure food is prepared within the committed time
Skills and Specifications:
Have previous experience as Head Chef in a 4* Hotel
Experienced in managing large teams efficiently
You are operationally strong and commercially experienced. You understand the business side of runninga successful kitchen, from costing and GP management to health and safety compliance and stock control. Previous evidence of achieved targets and informed decision-making is highly desirable
Fully understand how the role contributes to the success of the Food function
Build effective and constructive relationships
Communicate and delegate clearly, professionally and concisely
Work collaboratively with others in pursuit of team goals
Able to work effectively under pressure, thrive in a challenging environment
Be able to demonstrate an understanding of the business vision and goals
EDUCATION & QUALIFICATIONS:
5 GCSE grade A-C including maths and English or equivalent
Qualified to a minimum of NVQ Level 2
Other relevant professional qualification (food & beverage related)
Food hygiene and appropriate HS&E & First Aid accreditation/certification
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