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At RBH, we are seeking exceptional individuals to provide outstanding service to our guests, with a focus on our people at the core of everything we do.
We prioritize performance, people, quality, profit, and communities, transforming hotels through our dedicated efforts.
Our values are taken seriously, and our team should always:
• Act with INTEGRITY
• Have the AMBITION to continuously improve
• Show that we CARE
The Head Chef plays a crucial role in maintaining RBH's food standards while overseeing all kitchen operations. You will lead the culinary team, ensuring every dish reflects our commitment to excellence. Beyond standards, you will provide strategic direction, foster collaboration, and drive innovation and continuous improvement in the F&B department, maximizing profitability.
WHY RBH?
We seek individuals committed to delivering outstanding service, placing our people at the forefront. Our values of integrity, excellence, ambition, and care guide our operations.
DUTIES & RESPONSIBILITIES
PEOPLE
* Lead and inspire the kitchen team, creating a positive environment.
* Mentor and support professional growth.
* Collaborate with HR and management on performance reviews and training.
* Maintain open communication and transparency.
* Coordinate with front-of-house and senior staff for seamless operations.
* Manage staff rotas and schedules effectively.
* Act as a mentor for junior staff.
ADMINISTRATION & MANAGEMENT
* Conduct performance evaluations and identify improvements.
* Facilitate ongoing training initiatives.
* Handle employee relations professionally.
* Manage staffing, holiday requests, and operational needs.
* Liaise with other departments and external stakeholders.
QUALITY
* Conduct regular audits to ensure standards and safety compliance.
* Maintain portion control, recipe adherence, and food safety systems like HACCP.
* Train staff on safety, allergens, and sanitation.
* Ensure SOPs are followed for all kitchen operations.
* Collaborate with procurement for quality ingredients.
* Maintain records and support audits.
PROFIT
* Minimize waste and control costs to improve profitability.
* Implement cost-saving measures and pricing strategies.
* Analyze menu profitability and adjust accordingly.
STRATEGY
* Support strategic initiatives and menu development.
* Analyze trends and customer feedback for innovation.
* Develop marketing strategies and staff training programs.
* Evaluate suppliers and negotiate contracts.
GENERAL
* Comply with policies and safety protocols.
* Act as liaison between kitchen and management.
* Participate in meetings and initiatives to enhance guest satisfaction.
* Perform other duties as assigned, maintaining flexibility in working hours.
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