Job Description
The Hotel Chef is responsible for overseeing all kitchen operations within the hotel, ensuring the delivery of high-quality food and exceptional dining experiences across all outlets including restaurant, bar, breakfast service, banqueting, and events.
Key Responsibilities
Kitchen Operations: Plan, organise, and supervise all kitchen activities and food preparation; ensure consistency, quality and presentation of all dishes; develop seasonal menus and daily specials in line with hotel standards and guest expectations; maintain efficient kitchen workflow during service periods.
Team Leadership: Lead, train, motivate and supervise kitchen staff; manage staff rotas, performance and training requirements; foster a positive and professional working environment.
Food Quality & Standards: Ensure all food is prepared and presented to a high 4-star standard; monitor portion control and minimise food waste; maintain excellent cleanliness and hygiene practices throughout the kitchen.
Financial & Stock Control: Manage food costs, ordering and stock rotation effectively; work within agreed budgets and GP targets; liaise with suppliers and maintain strong supplier relationships.
Health & Safety: Ensure full compliance with HACCP and all food safety regulations; maintain health & safety procedures in line with hotel policy and legislation; conduct regular kitchen inspections and ensure safe working practices.
Customer Experience: Respond professionally to guest feedback and dietary requirements; support banqueting and special event catering when required; contribute ideas to enhance the hotel’s food offering and reputation.
Qualifications and Experience
Previous experience as a Chef in a hotel or high-volume hospitality environment.
Strong leadership, organisational and communication skills.
Excellent knowledge of HACCP, food safety and kitchen operations.
Ability to work under pressure in a fast-paced environment.
Creative approach to menu planning and presentation.
Good communication and teamwork skills.
Flexibility to work evenings, weekends and holidays as required.
Professional Chef qualification or relevant culinary certification preferred.
HACCP/Food Safety certification desirable.
Experience managing food costs, ordering, stock rotation and adherence to budget targets.
Non-EEA nationals must hold a valid employment permit.
Passion for food and hospitality; professional appearance and attitude; reliable, motivated, detail-oriented; strong commitment to guest satisfaction and quality service.
Sector
Accommodation and food service activities
Career Level
Executive
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