We are seeking an experienced and dynamic Head Chef to lead the kitchen operations of our 50-bedroom hotel. The role involves delivering high-quality dining experiences across daily service, weddings, and large-scale events of up to 300 guests.
Candidates should take the time to read all the elements of this job advert carefully Please make your application promptly.
The successful candidate will oversee a small but dedicated team consisting of 2 Sous Chefs and a Kitchen Porter, ensuring efficient kitchen management, consistent food quality, and exceptional guest satisfaction.
Key Responsibilities
Kitchen Leadership & Management
* Lead and manage the kitchen team, including two Sous Chefs and a Kitchen Porter
* Allocate duties, provide training, and foster a positive working environment
* Ensure effective communication across all departments, particularly with front-of-house and events teams
Food Preparation & Service
* Plan, prepare, and deliver high-quality dishes for:
o la carte service
o Hotel guests
o Weddings and events (up to 300 covers)
* Ensure all food is prepared to a consistently high standard in presentation and taste
* Oversee service during peak periods, including large functions and weddings
Menu Planning & Development
* Design seasonal menus that reflect the hotel's brand and customer xsngvjr expectations
* Create bespoke menus for weddings, conferences, and private events
* Manage dietary requirements and allergen compliance
Operational Management
* Control stock, ordering, and supplier relationships
* Manage food cost, wastage, and GP margins
Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.