Head Chef

Job Description

<strong><u>Job Description</u></strong><p><br></p><strong>Head Chef</strong><p><br></p>Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.<p><br></p><strong><u>What Is In It For You</u></strong><p><br></p>Competitive salary<p><br></p>Employee benefit card offering discounted rates in Accor worldwide<p><br></p>Learning programs through our Academies and the opportunity to earn qualifications while you work<p><br></p>Opportunity to develop your talent and grow within your property and across the world!<p><br></p>Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21<p><br></p><strong><u>Requirements</u></strong><p><br></p>Head Chef is responsible for all day to day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner<p><br></p><ul><li>Assumes overall leadership and responsibility for the cost effective management of the kitchen team to maximise Food and Beverage profitability. </li><li>Oversees the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and does so by meeting market / customer needs and falls within budgeted guidelines.</li><li>Works in conjunction with Food and Beverage Management team to ensure a quality product and service.</li><li>Maintains Health and safety standards in the kitchen</li><li>Management and leadership of the hotel kitchen team.</li><li>Management of the restaurant, room service, bar and conference food service operations on a day to day basis.</li><li>Produce creative and innovative menu designs</li><li>Create a true multi-site kitchen facility that use the collective people, and equipment resources efficiently to meet the needs of respective food outlets. </li><li>Meet and where possible exceed customer and guest expectations, enabling the Food &amp; Beverage operation of the hotel to be recognised as a purveyor of consistent, quality and value for money cuisine.</li><li>Respond to any changes in food styles and service trends as dictated by the market (hotel / customers)</li><li>Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met.</li><li>Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&amp;B Service team to meet Health &amp; Safety regulations and food preparation guidelines.</li><li>Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.</li><li>Liaise with the Restaurant and Bar Manager / Supervisors and the Conference Sales Manager / Conference Coordinator keeping the lines of communication open between the departments, extend this to other departments in the hotel.</li><li>Co-ordination of the stewarding team to meet the kitchen’s requirements.Follow all safety and sanitation policies when handling food and beverage </li><li>Assists with other responsibilities and duties in the absence of a team members or other tasks assigned by the manager. </li><li>Follows all policies and procedures ascertained by the hotel.</li></ul>