Job Title: Head Chef
Location: The Marine Hotel Paignton, RBH Hospitality Management
Reports To: General Manager
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Job Purpose:
As the Head Chef at The Marine Hotel Paignton, part of the RBH Hospitality Management portfolio, you will lead the kitchen team in delivering exceptional culinary experiences to our guests. You will be responsible for overseeing all aspects of kitchen operations — from menu development and food preparation to team management, cost control, and compliance with health and safety regulations.
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Key Responsibilities:
Culinary Leadership:
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Lead and inspire the kitchen team to consistently deliver high-quality dishes.
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Design innovative and seasonal menus that reflect and meet the needs of our guests.
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Maintain high standards of food presentation, quality, and taste.
Kitchen Operations:
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Oversee the day-to-day running of the kitchen, including food preparation, cooking, and plating.
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Ensure efficient stock control, ordering, and inventory management using or procurement system procure wizard.
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Monitor kitchen staffing levels and scheduling to match business needs.
Cost & Waste Management:
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Maintain food cost targets and monitor kitchen expenses.
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Control portion sizes and minimize food waste through effective stock rotation and kitchen practices.
Health & Safety:
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Ensure full compliance with food hygiene, HACCP, and health and safety regulations.
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Conduct regular kitchen audits and maintain up-to-date records of cleaning schedules and safety procedures.
Team Development:
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Recruit, train, and mentor kitchen staff, promoting a positive and productive working environment.
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Conduct regular performance reviews and identify training needs.
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Foster a culture of learning, development, and continuous improvement.
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Person Specification:
Essential:
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Proven experience as a Head Chef or Senior Sous Chef in a high-volume or hotel environment.
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Strong leadership, communication, and interpersonal skills.
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Excellent knowledge of food safety and allergen regulations.
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Financial acumen and experience managing food costs and budgets.
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Passion for food, innovation, and guest satisfaction.
Desirable:
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Formal culinary training or relevant qualifications - Level 3 food hygiene.
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Familiarity with modern culinary trends and techniques.
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What We Offer
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Flexible working hours and no late evenings.
* Staff discounts and company benefits.
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Supportive working environment focused on team well-being and success.
* Competitive salary and tronc.
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