Head Chef
2 months ago
Experienced Golf Club Head Chef Required
About the Role of Head Chef
We are now seeking an enthusiastic and motivated leader to fill the role of Head Chef.
Are you:
- Passionate about food?
- Standards led?
- Proactive and enthusiastic?
- Great with people?
- A capable organiser?
If the answer is yes, then an opportunity to be a key part of our team at our friendly golf club awaits.
The role
Deliver formal sit-down meals for up to 80 covers
Present event buffets for up to 120 covers
Prepare and service of daily bar snack menu
Create and roll out members themed social events
Manage a small team with hands on approach
Full compliance with all Health and Food Safety guidelines
Maintain margin and budgets at agreed level
The ideal candidate for this hands-on role has
Previous head chef experience is essential for this role
Minimum 2 years proven track record in a similar head chef role (Golf Club experience preferred)
Experience preferred in world cuisines
Banqueting experience is strongly desired
Working pattern is straight shifts 5 out of 7 days with regular weekends and Friday nights (not a Monday Friday role)
Club is closed Christmas Day and Boxing Day
Lives ideally within 30 mins drive of Ashford, Surrey
Required Start Date
9th September 2024
Full Job Spec
Job Profile:- Head Chef, Ashford Manor Golf Club
Purpose:- To manage the Food Service to meet the needs of the members, guests and visitors in accordance with the standards laid down by the General Committee through the General Manager.
Responsible to:- General Manager
Responsible for:- Kitchen Team including Kitchen Porters
Responsibilities
1.Manage the Food Service to a high-quality service to meet expected Club standards. Ensure that members of staff maintain a professional approach and comply with club policies, rules and procedures at all times.
2.Cost, prepare and execute suitable menus for regular service and specific functions according to requirements and to agreed budgets established with the General Manager.
3.Develop new bar menu items/catering events /function/menu ideas or innovations to enhance or improve the consistent level of service to members.
4.Manage the employment, development and effectiveness of kitchen staff. Work with the General Manager to agree staffing levels and establish appropriate work rotas. Ensure regular communication sessions are held and recorded with staff, with all training kept up to date.
5.Completion of annual appraisals and mid-year reviews with your direct reports assessing their performance against an agreed set of competencies, and to ensure all team members have objectives to work towards.
6.Manage Food and Catering Suppliers and stock levels with records in accordance with the supplier service agreements and to ensure the food delivers its budgeted Gross Profit. Monthly reporting of performance, key actions, and wastage to be presented to General Manager.
7.Ensure the Food and Catering operation complies with the requirements laid out in the Food Safety Manual ensuring all policies and procedures are adhered to including Food Safety, COSHH and Health & Safety.
No Agencies Please
AMRT1_UKCT
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