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Head Chef

4 months ago

Inverurie Aberdeenshire, United Kingdom Strathmore Hotel Full time
OVERALL JOB PURPOSE: Manage the day to day Kitchen operation, including Food Preparation, presentation and delivery activities for a business, which operates 24 hours a day, 7 days a week, 365 days a year, fulfilling business aspirations to achieving and further developing the optimum position in its market. Actively participate and contribute positively as a senior member of the Management team. PRINCIPAL ACCOUNTABILITIES: 1.

Manage the Kitchen activities to effectively and efficiently deliver the optimum product in line with business strategy. 2.

Responsible for the effective and efficient day to day management of the kitchen brigade to ensure optimum food preparation, presentation and delivery. 3.

Manage the local departmental budget effectively and efficiently to maximise food GP and minimise wastage. 4.

Manage all relevant resources, including staffing, equipment and food products. 5.

Input into menu design. 6.

Manage all aspects of stock control, including stock rotation and stock taking. 7.

Responsible for the correct interpretation, implementation, adherence and communication of company policies and procedures, e.g. recruitment and selection, discipline, grievance, welfare, attendance and performance etc. 8.

Ensure excellent communication channels exist which correctly inform staff of all relevant business related matters, including regular team briefings, staff appraisals etc. and receive feedback for the area of their responsibility. 9.

Ensure technical excellence for own area of work. 10.

Ensure full legal compliance, including regular health, safety and hygiene inspections and risk assessments. Adherence with health and hygiene laws. Keep abreast of latest developments and innovations, recommending and implementing changes where necessary. 11.

Participate actively in induction training, cross-training, performance management and development of yourself and your staff. 12.

Effective liaison with other management colleagues and members of staff as required. 13.

Performance of any other duties/projects etc. as required by members of the Executive team. QUALIFICATIONS/EXPERIENCE:

Essential

experience of working as a Head Chef or other senior level within a minimum 3 star hotel/hospitality related environment. Essential

experience of successfully managing diverse teams of people. Essential

experience of successful financial/budgetary/cost management. Essential

trained and holder of relevant food hygiene certification. BACKGROUND SKETCH:

Excellent team player Fit and healthy Excellent personal presentation Self Starter Emotional maturity and stability Ability to cope with change and/or conflicting demands Articulate

excellent spoken and written English and able to communicate well at all levels (internally and externally) Commanding presence Flexibility in working hours Good personal time management and priority setting Work well under pressure A dedication to customer focus High attention to detail Ability to understand and interpret business strategy Excellent administrative skills Enthusiasm to learn and progress Creativity and innovation MEASUREMENTS:

Achievement of key tasks as agreed during Performance/Competence Review Financial Performance Customer feedback

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