Job Summary

First in command of the kitchen, reporting to the General Manager, you will be responsible for the management and progression of all other chefs and kitchen staff.  You will ensure all dishes are prepared and presented to a high quality and provide training and guidance to the kitchen team.  You will be a creative individual who can create seasonal menus and design new dishes, as well as completing administrative tasks.

Pay & Reward:

Hours: 48 hours per week
Contract: Permanent
Salary: £35,000 per annum, OTE £40,000

We will also reward you with:

• Company Pension
• Company funded medical cash plan
• Discounted high street shopping
• Free leisure club access
• Employee discounts on F&B and accommodation throughout group

Main Responsibilities

• Control and direct the food preparation process and any other relative activities
• Stock control and protection of Gross Profit Margins using Pelican software.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
• Approve and “polish” dishes before they reach the customer
• Plan orders of equipment or ingredients according to identified shortages (in line with Company policies)
• Arrange for repairs when necessary
• Remedy any problems or defects
• Be fully in charge of hiring, managing and training kitchen staff
• Oversee the work of subordinates
• Estimate staff’s workload and prepare rotas for the General Manager’s sign-off
• Maintain records of payroll and attendance
• Comply with nutrition and sanitation regulations and safety standards
• Foster a climate of cooperation and respect between co-workers
• As part of the Senior Management Team you will be expected to participate in the weekly meetings to ensure cohesion between the departments and offer your experience in relation to all F&B activities, offers, marketing etc.

Essential Criteria:

• Proven experience as Head Chef
• Exceptional proven ability of kitchen management
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication and leadership skills
• Up-to-date with culinary trends and optimise kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS).
• Credentials in health and safety training (Food Hygiene, Allergens etc)

Reporting Lines:

Reporting directly to the General Manager and Group Operations Director.

 To Apply:

 Please send your CV and covering letter to jenna.whitson@prestige-hm.com.