Head Chef

HEAD CHEF

Overall Responsibilities

To provide leadership and active management for all the day to day operations of the kitchen to ensure that best practices are consistently carried out to achieve the highest levels of service possible.

General

1. Lead the kitchen team to provide meals of a consistent high quality
2. Management of stock orders / stock rotation / regular stock takes in order to ensure gross profit targets are met and that guests receive the best quality possible
3. Recipe development bringing in new ideas in keeping with the Turbines food style (Island Café & Gastro Pub)
4. Costing, implementing and training on existing and new recipes
5. Overseeing equipment to ensure bigger items are serviced & that the kitchen has sufficient equipment to operate at maximum capacity
6. Supplier relations working with the F & B Administrator to develop relationships with all suppliers ensuring that you are informed of all new stock items / specials / best quality produce. Must be able to negotiate best prices and explore new options, but at the same time taking into consideration existing supplier relationships.
7. Guest liaison especially when it comes to specific dietary requirements & guest complaints
8. Computer literate and be prepared to develop understanding and practical application of the hotels property and stock management systems (currently Pluspoint & Plus Central)
9. Ensuring the smooth running of groups & functions preparing function specific menus / costings & ensuring that food is prepared & delivered at the highest standard
10. Liaise with FOH and Duty managers re menu of the day. Discuss the dishes, availability and dietaries so the waitrons and kitchen staff is on the same page. Referring to point 9
11. Must have a recognised food related qualification and experience in a similar position

Human Resources

1. Effectively manage the Kitchen team
2. Performance management bring forward staff training initiatives and conduct regular training with the aim of developing and empowering all staff with new skills and responsibilities.
3. Kitchen rosters, and daily checking of the Kitchen team roster to ensure all areas are covered if numbers have changed. And implementing any changes that may be necessary.
4. Development and implementation of effective HR policies and procedures
5. Conduct counselling sessions and disciplinary action as required, in conjunction with the General Manager / F & B Manager
6. Induction and basic training for new Kitchen employees

Any other duties that would be reasonable to ensure the successful and smooth running of the hotel as requested by the General Manager and / or Owners