Head Chef

MUST HAVE INDIAN/WESTERN FOOD KNOWLEDGE AND EXPERIENCE

**What you will be doing**

As Head Chef you are responsible for the day to day running of the kitchen to deliver consistently high -quality food, meeting the demands of service so that we can deliver memorable guest experiences.ou will ensure the kitchen team know how to follow recipes,presentation guidelines and that all food is prepared safely and presented irresistibly, taking a hands-on approach when needed to motivate and lead from the front.

With your talent for developing and designing seasonal menus, you will ensure they are costed accurately within food budget cost controls and mínimal wastage, you’ll keep an eye on stock levels and ordering the right quantities, sourcing the best local ingredients.

Working in collaboration with your Hotel Manager and rest of front of house team, you’ll ensure the Kitchen team always present a professional and welcoming service at all times, and an attitude that exceeds our guest expectations.

**What we’d like from you**

A talented Head Chef or Sous chef with a passion for fresh food, experienced cooking similar Indian cuisine working in a fast-paced kitchenYou have a talent for creating new dishes for our menu cooking incredible food that will wow your guests.

With your strong leadership experience, you recognise succession is vital and have built strong teams around you. You know how to spot, nurture and develop talent within your team.

Experienced in controlling GP and managing your labour budget, you know your way around a P&L to achieve financial targeExcellent communication and interpersonal skills with the ability to manage the team in a calm and inspirational manner.Demonstrate greatattention to detail with strong organisational and multi-tasking skills
- Have a flexible approach and positive attitude, able to keep a cool head under pressure.

Holidays 28 (inc. of bank holidays) increasing with length of service up to 33 days.
- Reward and recognition schemes including discounts across a number of high street brands
- 30% discount to friends and family at our hotels
- Employee Assistance Programme
- Workplace pension scheme
- Interest free season ticket loan (after probation)
- Training and development to support your career development and growth.
- Employee recognition awards, Christmas Party and other social events.
- Free Meals on site
- Local discounts at Gym, Dry Cleaners, Restaurant outlets

**Operations**
- Be familiar with and follow the safe methods in the food safety management system
- Maintain a high standard of personal hygiene and do nothing that could make food harmful
- Supervise and instruct team members in food safety and makes sure corrective action is taken if our safe methods are not followed.
- Ensure food safety due diligence records are completed daily and carry out weekly and monthly verification checks as detailed in the food safety management system
- Ensure food allergen information is accurate and up-to-date.
- Examine recipes of new and amended menu items to ensure that they follow the safe methods in this food safety management system.
- Ensure pest controller’s recommendations are followed.
- Examine new and existing food supplier documentation to determine whether safe to supply.
- Be responsible for maintenance and monitoring of all formal and administrative records within the kitchens
- Ensure that all Health & Safety, Fire Safety and Food Hygiene Regulations are met and enforced within the kitchens.
- Supervise breakfast service in Imperial, President and Bedford kitchens, ensuring that a professional and efficient service is constantly provided through the team
- Be responsible for banqueting, meeting and other events at Imperial, President and Bedford for up to 500 covers
- Ensure effective control of stock purchasing, storage and preparation service with regard to quality, quantity and safety.
- Maintain a high level of food quality and production with aims of exceeding guest expectations.
- Plan menus and create new dishes for all restaurants, banqueting, masonic and staff menus.**Leadership and Management Responsibilities**:

- To manage a team of10 staff and ancillary kitchen employees
- Organise and implement staff rotas
- Train, build and motivate kitchen team
- Oversee on the job training and development of kitchen team to prepare and cook all food to a consistently high standard of taste, presentation, hygiene and safety.

**Other Duties**
- Undertake any reasonable further duties and assist with unspecified projects for the department or the Company as required