Head Chef job description

Job Title: Head Chef

Department: Hotel

Location: Overseas

Reports to: Hotel Manager

Job Role Summary:

Leading by example you will build and maintain professional, efficient, safe and enjoyable kitchen environment. You will motivate the team to produce a consistently high standard of meal service in both buffet and a la carte styles. You will have a proven experience in all areas of food preparation, design and HACCP. Working to strict budgets and sales targets, you will be result orientated and ensure the highest level of customer satisfaction at all times.

Key Responsibilities and Tasks:

To deliver a menu that is suitable for the requirements of the operation and within the constraints of the pre –determined budget whilst ensuring it consistently achieves targeted CSQ’s.

To develop, design and train staff on producing a varied a la carte menu that meets the needs of the operation whilst achieving the food GP

To train and develop staff knowledge and document this as required to company standards

To conduct weekly stock checks and be capable of compiling and reporting on stock and financial results in a timely manner as required

To set, instruct staff and monitor all areas of the HACCP system ensuring designated paperwork is completed as required and meets both local and UK Laws.

To be flexible and approachable in all working conditions to ensure a smooth operation between departments and meeting the needs of the business

To promote and ensure that a safe working environment is maintained at all times in line with OHS and

H&S guidelines.

To be customer service orientated at all times, encourage direct feedback from our guests.

To ensure the implementation and training with regards to the variations and changes to menus in order to meet guests needs throughout the season.

To ensure the purchasing of good quality produce required for the operation and display a professional approach at all times whilst ensuring financial restraints are being adhered to and the needs of the business being priority at all times

To monitor, record all wastage and breakages in line with company procedures

To develop a positive working relationship within all teams of the operation

Demonstrate an excellent overall knowledge of Neilson products and pro-actively cross sell our holidays to all Neilson guests.

To ensure that procedures are put in place to prevent the loss of stocks and revenue and that these are adhered to.

To carry out any other requests by a member of the management team.

Qualifications and experience required:

Educated to GCSE standard or equivalent, formal Catering qualifications

IT Skills, Computer literate and capable with Excel and Word and producing menus, stock sheets and written reports

Current Food Hygiene certificate and HACCP training

Proven experience of managing teams with emphasis on management and development.

At least 5 years experience in providing extensive design and food presentation in hot/cold buffet menus and a la carte dining.

Experience in catering for up to 200 guests, preferably within a hotel environment.

Managing kitchen budgets and Stock control procedures.

Experience of working overseas with a tour operator (Desirable)

Knowledge, skills and abilities required:

A willingness to learn and develop

Display constant high levels of standards and service, leading by example

Be a positive and effective communicator within the team and with guests

Experience and training in various food styles

The ability to motivate and train team members to achieve objectives

Be flexible with working hours and be willing to assist in all areas of the operation

Presentation:

Excellent appearance and personal grooming

Highest levels of personnel hygiene at all times

Personal qualities:

Hard working, self-motivated and work well under pressure with a desire to succeed.

Well organised, punctual and flexible

Honest, friendly and approachable nature