AddressThe Head Chef will be responsible for organising and supervising all kitchen operations, maintaining high food quality and awareness of hygiene regulations. Controlling costs in general and maintaining good staff relations as well as maintaining all legal and company health and safety standards.
RESPONSIBILITIES:
- To liaise closely with Hotel General Manager on revenue budgets and cost targets. Ensure targets are met and provide explanations for any deviancies.
- To purchase within agreed parameters, ensuring the budgeted food GP is achieved
- To ensure all menus are costed to achieve the targeted GP%
- To assist or complete stock takes as required
- To actively assist in future purchases and major redevelopment schemes for the kitchen areas
- To ensure all EHO and Marriott food safety and production requirements are met
- Ensure quality control at all times throughout production process from raw material to ready plated end product
- To ensure tidy and hygienic storage of all food materials during any stage of the production process throughout the kitchen and secure stocks outside production hours
- To control portion size and waste factors at all times, directly influencing GOP
- To closely work on day to day basis to ensure hygienic and tidy kitchen areas at all times
- To assist in the catering for internal customers by producing creative menu designs and ensuring production control
- To create menus in line with customer and market trends, ensuring a high quality, value for money offering is available at all times
- To ensure a safe working environment at all times
- To be fully aware of competitors and industry trends
- To continually update production and presentation methods to realise optional costs and maximum guest satisfaction
- To attend appropriate training courses as requested by the Hotel General Manager
- To observe, maintain and drive all Health & Safety and Hygiene policies
- To assist Health Inspector or Auditors, if required
- To meet clients when required to assist in menu planning
- To actively sell the products and services of the resort
- To maintain good communication between Kitchen and other F & B and non-F & B departments.
- In conjunction with Human Resource department, to train, manage, motivate and assess all members of the kitchen team, maintaining Company Policies and Procedures
- To rota kitchen staff economically to volume forecasts, realising costs maximisation and maximum customer satisfaction
- To allocate daily workload appropriately to staff, maintaining effectiveness and operational control
- To instigate, execute, delegate and record all staff training on and off the job. Encourage competition participation locally and nationally
- To complete regular job and performance reviews with team in line with company guidelines
- To record absence/sickness for kitchen staff
- To ensure that the highest standards of hygiene are maintained at all times in all parts of the kitchen and all machinery and equipment used
- To assist in ordering of food service materials and equipment to cope with the anticipated business
- To ensure that the agreed portion sizes and menu specifications are adhered to.
- To ensure wastage in the kitchen is kept to the absolute minimum to reduce costs and increase profitability
- To undertake any other duties as directed, from time to time, by Hotel General Manager
PERSON SPECIFICATION
Qualifications:
- GCSE or equivalent
- L3 Food Safety in Catering
Experience:
- Minimum of 2 year experience as Sous Chef in a Hotel environment
Personality:
- Attention to detail
- Self motivated
- Excellent communicator
- Customer service focused (internal and external).
At ARC, we believe that a diverse, equitable and inclusive workplace makes us a more relevant, more competitive, and more resilient company. We welcome people from all backgrounds, ethnicities, cultures, and experiences. We are an equal opportunities employer and do not discriminate on the grounds of gender, sexual orientation, marital or civil partner status, pregnancy or maternity, gender reassignment, race, colour, nationality, ethnic or national origin, religion or belief, disability or age. We also consider qualified applicants regardless of criminal histories, consistent with legal requirements.
If you have a disability that requires reasonable adjustments, please let us know; we will ensure that individuals with additional needs are provided reasonable adjustments to participate in the job application or interview process and to perform essential job functions.
We understand the value that diversity brings to our business and we are striving to create a working environment that is inclusive, psychologically and physically safe and ensures everyone can be heard and valued for their contributions. We are committed to making a consistent, top-down effort to be role models on what diversity, inclusion and belonging means in society.
CLOSING DATE
15-03-2024
OVERVIEW
ROLE
CateringSALARY
CompetitveTYPE
Permanent - Full TimeCLOSING DATE
15-03-2024LOCATION
Racecourse Road
Lingfield
Surrey
RH7 6PQ
