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Lead Culinary Specialist
2 months ago
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. Assist in the recruitment, training, and mentorship of a culinary team comprising 12 chefs and 4 kitchen porters.
2. Oversee menu development, supplier sourcing, ordering, delivery, storage, preparation, cooking, and service across various dining areas within the establishment.
3. Manage the kitchen team effectively, providing recognition, support, training, performance evaluations, scheduling, and motivation.
4. Innovate menu concepts to enhance the culinary offerings, aiming for rosette standards in all service areas, including restaurant, banqueting, afternoon tea, and corporate events.
5. Ensure daily management of kitchen operations, guaranteeing that all dishes meet 2 rosette standards across all menus.
6. Supervise the presentation of all food leaving the kitchen to ensure compliance with 2 AA Rosette standards.
7. Maintain adherence to HACCP and food hygiene, health, and safety regulations.
8. Achieve gross profit targets on menu items to facilitate future investments in facilities and staffing.
9. Foster a collaborative environment by building strong relationships with the front-of-house team and other departments within the establishment, ensuring a positive team atmosphere.
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.
3. Ability to manage diverse menu requirements and a busy banqueting operation.
4. Local residency or capability to relocate with personal transportation.
CFC Consult Ltd