HEAD CHEF

Our innovative and growing company is searching for experienced candidates for the position of head chef. To join our growing team, please review the list of responsibilities and qualifications.

Responsibilities for head chef

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Guaranteeing a high standard of culinary services offered to guests throughout their stay • Prepare the hotel's F&B offers in conjunction with the eXchange Manager and in line with the hotel's positioning (market, competition etc) • To innovate and diversify the offer to guests

Manage, motivate and develop the kitchen staff in order to offer a high standard of service to guests

Food hygiene, safety and quality in the hotel

Meeting the department's quantitative and qualitative targets, including the Cost Of Sales

To ensure that culinary activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate

To oversee the preparation and update of individual Departmental Operations Manuals

Manage the overall preparation and delivery of meal services from production facilities, ensuring regular consultation with the Food and Beverage Coordinator and Mess Committee regarding expectations and performance

Overall stock management, including ordering of supplies, stock rotation, application of labels and dates, correct storage and handling, develop inventory control measures, ensure correct wastage practices, and coordinate stock takes

Coordinate surge and emergency contingencies by assisting in the mobilisation of staff, equipment and facilities in accordance with Defence Force plans

Qualifications for head chef

Ensure the receipt, correct storage and quality of commodities are correct and report any concerns or observations as appropriate

Ensure hot plate procedures including Food Information Regulations and Reference Intake labelling are in place and followed by the team

Ensure the recovery and storage of food and correct labelling procedures are followed

Comply, review and promote menu cycles on a regular basis whilst liaising with the Food Operations Team`

Oversee and monitor all stocktaking procedures ensuring minimal risk of waste

Communicate effectively all relevant policies and procedures and ensure that notice boards are maintained and kept up to date at all times