Senior Head Chef

Key objectives and responsibilities within the job role of Senior Head Chef at SimpsInns Gailes Hotel & Spa includes overseeing all food aspects to include restaurant, conference & banqueting, room service and any other food offering.

Responsibilities:
To support the Group Executive Chef and Venue Management in food and kitchen team development for the company

Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management

To support venue manager achieve the food budget sales and achieve the agreed targets on Gross Profit and wage budgets.

To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment

To ensure that the company food hygiene management system is adhered to and fully understood by all the teams and that the company control procedures in respect of food production, portion control and stock management are fully implemented

To ensure that the kitchen team comply with the company guidelines on personal hygiene and uniform

To undertake regular audits of all areas within the kitchens and storage areas to ensure complete adherence to agreed company standards

Develop a relationship with the venue management teams and seeking advice and guidance as necessary

To ensure cleaning schedules are operational throughout the food production and service areas

Encourage employees to work safely and lookout for the safety fellow workers and customers

Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the venue manager

To ensure all new starters receive a thorough induction and are given all the initial help they need to achieve the required standards in their new job

Support all members of the teams to reach their full potential and give them the opportunity to develop their career

To conduct 6 monthly performance reviews with the teams offering training and coaching when necessary

To conduct a formal appraisal each year with each member of the kitchen team using the company standard format

To ensure effective channels of communication at all levels so every member of the teams is aware of the objectives and the part they play in its delivery

To work with the Management Teams to agree actions following customer feedback

To attend all necessary training programmes to develop your own potential and enable your progress in the company

To attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experiences

Experience:
- Minimum of 5 years of experience in a culinary role, preferably in a leadership position
- Strong knowledge of food production techniques and culinary trends
- Excellent understanding of food safety and sanitation practices
- Proven ability to lead and manage a team in a fast-paced environment
- Exceptional organizational and time management skills
- Ability to work well under pressure and meet deadlines
- Excellent communication skills, both verbal and written

Skills:
- Extensive experience in restaurant or hospitality industry
- Proficient in various cooking techniques and cuisines
- Strong leadership abilities, with the ability to motivate and inspire a team
- Knowledge of food safety regulations and best practices
- Experience in menu planning, recipe development, and cost control
- Ability to multitask and prioritize tasks effectively

Additional pay: