Head Chef

2 weeks 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
TPBN1_UKCT

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