Head Chef

Mai Day Recruitment
£37000 per annum, Benefits: + Bonus + Fantastic Career Prospects, a stunning environmenttxtSalaryFro
15 Jun 2017
15 Jul 2017
Contract Type
Full Time
Head Chef required for an Award-winning Prestigious 4 star venue with 2AA rosette restaurant!

Based in the heart of the beautiful Hertfordshire countryside.. Nr Hatfield

Must have rosette standard experience ideally within a 4/5 star hotel environment

£37,000 + Bonus + Fantastic Career Prospects, working within a stunning environment

My client is a hugely successful 4 star hotel and 2AA rosette accredited restaurant, wedding venue with amazing conference & banqueting facilities.

Due to their continued success and growth my client are now recruiting for an experienced Head Chef to Lead the brigade within their 2AA rosette restaurant.

Purpose of the role
To manage all aspects of the kitchen, ensuring that agreed standards are maintained on a consistent basis. To continually strive to develop and improve standards and profits.

Essential Qualifications

- Must have experience working in rosette restaurant.
- Intermediate Food Hygiene Certificate
- Health and Safety in the workplace certificate

Key Responsibilities

- To plan rotas by agreed time for the following week and when appropriate, two weeks ahead to cover for planned leave. Ensure that rotas provide adequate cover in terms of skills and supervision for both chefs and porters, to cope with business needs and trends, ensuring that have provided cover for holidays and planned absence.
- To be responsible for the ordering of the required amount of stock for business levels to meet the requirements of the menu within budget. Take corrective action when stock runs out.
- To be aware of daily revenue and daily food purchases, taking appropriate action to meet weekly food costs.
- To effectively communicate all relevant information to team members.
- To attend and contribute to meetings relevant to the Department and take action on agreed points.
- To secure effective handover of points for action and represent Kitchens at meetings as appropriate.
- To constantly demonstrate, develop and maintain agreed food standards within the kitchen aiming to continually improve the standard of cooking in the brigade.
- To ensure that the next shift has adequate mis en place.
- To cost menus to budget percentage by agreed deadlines.
- To report any maintenance issues using the agreed procedure to maintain good order and repair in the Kitchens. Regularly monitor progress on the reported problems through to satisfactory conclusion.
- To regularly complete risk assessments as agreed within your Department.
- To ensure that all food safety procedures, particularly fridge temperatures, food labelling, high risk food temperatures and cleaning schedules, ie up to date and completed on a daily basis and in good order.
- To ensure that fridges and equipment used during shifts are regularly cleaned and maintained to hygienic standards.
- To ensure the Department make every effort to minimise waste.
- To ensure the Department adhere to procedures regarding daily spend and kitchen budgets, wastage, staff feeding and kitchen transfer logs.
- To constantly be aware of customer feedback with regards to menu choices and develop new menus and ideas.
- To meet agreed deadlines for menu development, training and introduction.
- To take effective action on customer complaints to achieve customer satisfaction, which includes communicating details of both to team including action taken and outcome. Make every effort to satisfy and meet customer expectations.
- To demonstrate effective leadership skills by leading by example, being a positive role model in terms of skills knowledge and behaviour.
- To actively coach, train and provide constructive feedback to contribute towards the improvement of performance of your staff.
- To effectively delegate, ensuring action has been completed.
- To ensure required documentation is available for stock takes, ie wastage, staff feeding and kitchen transfer logs.
- To ensure the Department is in good order for stock taking.
- To be vigilant in maintaining a secure kitchen to avoid theft.
- To be aware of the internal and external customer at all times and adopt the appropriate professional approach to both.
- To treat people how you would be expected to be treated yourself.
- To take pride in what you do, your department and what we have to offer.
- To adhere to the Company’s rules regarding appearance and personal hygiene at all times.
- To ensure that the restaurant and kitchens are maintained in a high standard of cleanliness

Person Specification

- Must have previous experience working as a Head Chef Ideally within a Rosette accredited establishment within a 4/5 star hotel property
- Experience of motivating, managing and disciplining staff
- Experience of costing, planning and working within set budgets
- Strong knowledge of Safety & Hygiene procedures within the kitchen
- Car driver essential due to the location.

SUPERB opportunity to join an award-winning prestigious venue!

Email: lesley@maidayrecruit .co.uk