Head Chef

Head Chef Head Chef – Four Points by Sheraton, Edinburgh Haymarket. At Cycas Hospitality, we look for people who are dynamic, confident and ambitious; people who excel in their role and help our guests succeed too. Our focus is to put PEOPLE at the heart of everything we do. We believe in hiring the smile and training and developing talent to create genuine and caring teams who come to work to have fun. Four Points by Sheraton is a multinational hotel brand, operated by Marriott International, that targets business travellers and small conventions. Our goal is to deliver a great hospitality experience worth coming back for again and again by providing the comfort and quality that travellers expect from us while going that extra mile to make the guest experience memorable and meaningful. If you have an inner drive to love what you do – and do it well - and you strive to provide the best hotel experience so your guests can pursue their personal & professional passion, then please read on as you’re somebody we want within our team. WHAT WE OFFER : 40 hour / week EXCELLENT COMPANY BENEFITS : Competitive salary and package Exclusive employee discounted rates at both Marriott and Cycas hotels Continuous paid training and a range of opportunities for development Free healthcare plan, paid for by Cycas (with options to upgrade) Wholesale price discounts on jewellery from Macintyres Edinburgh YOUR CORE PURPOSE WILL BE : Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage and labour costs In partnership with the Operations Manager, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for our guests Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Educate and train team members in compliance with brand and service standards and governmental regulations. Ensure that staff have the tools, training and equipment to carry out job duties Adhere to prescribed standards and maintain a workload rate that is sufficient to ensure the efficient running of the kitchen operation and the avoidance of interruptions to service Manage day-to-day kitchen activities, plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events Recommend and / or initiate salary, disciplinary or other staffing / human resources-related actions in accordance with company rules and policies. Lead the way in delivering a guest experience that is unique and brings the brand to life Solicit guest feedback to improve food and presentation quality Assist with addressing customer questions and issues relating to kitchen services Assist Food & Beverage Manager with menu planning, food and beverage coordination, table arrangements, decoration options etc Ensure the preparation, presentation, cooking and decoration of freshly cooked dishes to high standards in all food and beverage outlets including Restaurant, Bar and Conference and Banqueting Lead the Kitchen brigade to ensure quality service standards whilst delivering a guest experience that is unique Ensure brand standards are at the highest levels at all times, whilst ensuring that strict adherence to Food Hygiene Regulations is complied with all team members Ensure the correct storage of food, rotated correctly and temperatures are recorded on a regular basis Contribute to the management of local food and beverage marketing programmes for the hotel; participate in and maintain system-wide food and beverage marketing programmes and promotions Ensure that all menu items are prepared and presented according to established recipes and standards Develop menu design and concepts for all food and / or bar outlets and catering events. Monitor competitor and industry trends Perform other duties as assigned WHAT YOU SHOULD BRING : Minimum 3 year’s previous experience of a Head Chef role, from an Internationally recognised branded hotel Keen ability to analyse performance metrics Know how to set and manage a budget to achieve optimal returns Previous work experience in a Marriott Brand is desired All offers of employment is conditional on the receipt of two satisfactory references being obtained from the referees provided to us on your application and proof of your eligibility to work in the United Kingdom. Cycas Hospitality is a gift for any hospitality professional. Over the past 14 years we’ve created an innovative hotel management company. We have been amongst Caterer's Top 30 Best Places to Work in Hospitality in the last consecutive 4 years. This is your opportunity to shine and be a part of something great. If you believe you have what it takes and want to be a part of our team, then we want to hear from you Please apply in writing by email attaching your CV along with your current salary and notice period. #J-18808-Ljbffr