West Court Retreat is a premium hotel dedicated to exceptional service and memorable dining experiences. We are seeking an experienced, innovative, and passionate Head Chef to lead our culinary team and drive the continued success and reputation of our dining offering.
Key Responsibilities:
• Kitchen Leadership: Take full responsibility for the overall management and performance of the kitchen, ensuring smooth and efficient operations during all service periods.
• Team Leadership & Development: Lead, motivate, and inspire the kitchen brigade to deliver exceptional culinary experiences. Recruit, train, mentor, and develop team members to maintain high standards and support career progression.
• Food Preparation & Presentation: Oversee the preparation, cooking, and presentation of high-quality dishes in line with the hotel’s standards, ensuring consistency, creativity, and attention to detail.
• Menu Development: Design and develop innovative, seasonal menus that reflect current culinary trends and enhance the hotel’s dining reputation, working closely with the Head of F&B.
• Financial & Cost Management: Manage food costs, margins, and kitchen budgets effectively. Monitor stock levels, control waste, and implement cost control measures to maintain profitability while maintaining high quality.
• Inventory & Supplier Management: Oversee ordering, stock control, and supplier relationships to ensure the consistent availability of high-quality ingredients.
• Health & Safety Compliance: Ensure all kitchen operations comply with food safety regulations, health and safety standards, and cleanliness requirements.
• Operational Excellence: Continuously review kitchen processes and standards to improve efficiency, productivity, and overall guest satisfaction.
Competencies Required:
• Leadership & Team Management: Strong leadership skills with the ability to manage, inspire, and develop a high-performing kitchen team.
• Culinary Expertise: Extensive culinary knowledge with a strong understanding of modern cooking techniques, flavour development, and menu innovation.
• Strategic Thinking: Ability to plan menus, manage resources effectively, and contribute to the overall success of the hotel’s food and beverage offering.
• Problem-Solving & Decision-Making: Able to remain calm under pressure, resolve operational challenges quickly, and make effective decisions during busy service periods.
• Organisation & Time Management: Excellent organisational skills with the ability to manage multiple priorities in a fast-paced kitchen environment.
• Attention to Detail: High attention to detail to ensure consistency in food quality, presentation, and kitchen standards.
• Communication: Strong communication skills to collaborate effectively with the kitchen team, management, and other departments.
• Adaptability: Flexible and responsive to changing guest needs, business demands, and seasonal menu opportunities.
Qualifications:
• Proven experience as a Head Chef, Senior Sous Chef, or similar leadership role, within a luxury hotel or high-end restaurant environment.
• Culinary degree or equivalent professional qualification preferred.
• Strong knowledge of food safety, hygiene standards, and health regulations.
• Demonstrated experience managing kitchen budgets, stock control, and food cost management.
• Passion for food and commitment to staying current with culinary trends and industry developments.
• Flexibility to work evenings, weekends, and bank holidays as required.
Conditions of Employment:
• Full-time employment, 40 hours per week, including evenings, weekends, and bank holidays
• Additional hours as required to meet the needs of the business
Why Join Us?
• Be part of a premium hotel focused on delivering exceptional hospitality and dining experiences.
• Competitive salary and benefits package.
• Access to ongoing training and professional development opportunities.
• Join a team committed to excellence in hospitality and culinary creativity.
• Employee discounts and additional benefits.