Job Title: Head Chef
Department: Alamo/Bar Kitchen
Reports To: Executive Head Chef/General Manager
Purpose of the Role
To lead and manage all culinary operations, ensuring the highest standards of food preparation, hygiene, cleanliness, and guest satisfaction.
The Head Chef is responsible for food quality, team development, kitchen organisation, and cost control, while fostering a positive and professional kitchen environment.
OUR VALUES AT THE HEART OF YOUR ROLE
What Guides Us Each Day and at the core of everything we do is:
Care – Caring for our guests and for each other is at the heart of everything we do.
Always Getting Better – We challenge ourselves to improve everyday.
Doing the Right Thing – We do the right thing even when no one is watching.
Energy & Drive – We bring positive energy and drive in our role.
Main Responsibilities
Operational Excellence
Ensure all kitchen team are trained to perform their roles in accordance with the hotel's standards of performance and hygiene.
Monitor and uphold the highest levels of food quality, presentation, and consistency across all kitchen operations.
Manage guest dietary requirements and special requests, providing alternatives where needed (e.g., VIPs, allergies, custom menus).
Implement and maintain HACCP standards and procedures throughout the kitchen, ensuring all team members are trained accordingly.
Maintain an organised and clean kitchen, including the green room and team food preparation areas.
Ensure all mise en place and prep work is completed to high standards and in a timely manner.
Regularly update menus to reflect seasonal produce and current food trends, ensuring creativity and cost-efficiency.
Keep recipe specifications and costings updated and aligned with menu changes.
Team Leadership
Supervise, mentor, and train all chefs, kitchen porters, and support team.
Foster a culture of professionalism, teamwork, accountability, and pride in service.
Ensure team have the correct tools, equipment, and ingredients to perform their roles effectively.
Conduct regular team meetings and maintain clear communication channels across departments.
Financial Accountability
Maximize departmental revenue by controlling waste, portion sizes, and food costs.
Assist in the management of departmental budgets, including stock control and purchasing.
Ensure security of all kitchen assets: cash, stock, equipment, and food.
Support the promotion of F&B offerings to enhance guest experience and drive upselling.
Provide feedback and leads to the Sales & Events teams when relevant.
Guest Experience
Work in close collaboration with Restaurant, Bar, Room Service, and Conference teams to ensure seamless food service.
Ensure prompt attention to guest feedback or complaints, maintaining a proactive and solution-focused approach.
Be aware of all ongoing hotel and corporate promotions, tailoring food offerings to complement these events.
Flexibility & Teamwork
Demonstrate a flexible approach to duties in order to support the smooth running of the hotel.
Be willing to work across departments during peak times or when business needs dictate.
Assist in any area of hotel operations as directed by management.
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