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Lead Culinary Specialist

2 months ago

Dartford, United Kingdom CFC Consult Ltd Full time

POSITION: SENIOR SOUS CHEF

SALARY: £41,000 per annum (including guaranteed service charge payment of £1,500)

ADDITIONAL BENEFITS: End of financial year service charge bonus

HOLIDAY ENTITLEMENT: 4 weeks, increasing to 5 weeks with service

BANK HOLIDAYS: 8

HEALTHCARE: Single private medical coverage

PARKING: Complimentary car parking available

UNIFORM: Provided for employees

KEY RESPONSIBILITIES:

1. Support the recruitment, training, and mentoring of a culinary team comprising 12 chefs and 4 kitchen porters.

2. Oversee menu development, supplier sourcing, inventory management, and the preparation and presentation of dishes across various dining venues within the hotel.

3. Ensure effective leadership and management of the kitchen staff, focusing on recognition, support, training, performance evaluation, scheduling, and motivation.

4. Innovate menu concepts to enhance the culinary offerings, aiming for rosette-level quality across all service areas, including restaurant dining, banquets, afternoon tea, and corporate events.

5. Guarantee the daily operational efficiency of the kitchen, ensuring all meals are prepared and served to a standard of 2 rosettes.

6. Supervise the presentation of all dishes leaving the kitchen to meet 2 AA Rosette standards.

7. Ensure adherence to HACCP protocols and compliance with food safety, health, and hygiene regulations.

8. Achieve gross profit targets on menu items to facilitate future investments in kitchen facilities and staffing.

9. Act as a committed team leader, fostering positive relationships with the front-of-house team and other departments within the hotel to promote collaboration and a positive work environment.

QUALIFICATIONS:

1. Proven experience as a senior chef in a high-quality hotel restaurant, achieving 2 rosette standards.

2. Demonstrated culinary skills and creativity during practical cooking assessments, showcasing the ability to inspire and lead the team.

3. Experience managing diverse menu requirements and a busy banquet service.

4. Local residency or the ability to relocate with personal transportation.

COMPANY: CFC Consult Ltd