Company:
Winners Recruitment
Location: Falmouth
Closing Date: 04/11/2024
Hours: Full Time
Type: Permanent
Job Requirements / Description
Job Title: Head Chef
Location: Near Falmouth
Salary: £40,000 - £45,000 per annum (depending on experience)
Hours: 44 hours per week, over 4 days
Job Description:
My client are seeking an experienced and passionate Head Chef to lead their culinary team at this prestigious 4-star hotel. The ideal candidate will possess strong leadership skills, a creative flair for menu development, and a keen focus on cost control and gross profit (GP) management.
To apply submit your CV or for more information give Steph a call at Winners Recruitment, Truro.
Key Responsibilities:
- Menu Development: Create innovative and seasonal menus that reflect current culinary trends while meeting the expectations of our guests.
- Cost Management: Monitor food costs and inventory levels, ensuring adherence to budgetary guidelines. Implement strategies to minimize waste and maximize profit margins.
- Team Leadership: Manage, mentor, and train kitchen staff, fostering a positive and collaborative work environment. Conduct regular performance reviews and provide ongoing professional development opportunities.
- Quality Control: Maintain the highest standards of food quality, presentation, and hygiene in accordance with health and safety regulations.
- Supplier Relations: Build and maintain relationships with suppliers to source high-quality ingredients at competitive prices. Negotiate contracts and manage orders effectively.
- Operational Efficiency: Streamline kitchen processes to improve efficiency and service speed while ensuring consistent food quality.
- Guest Satisfaction: Collaborate with the front-of-house team to ensure a seamless dining experience for guests, addressing any concerns or special requests.
Qualifications:
- Proven experience as a Head Chef or in a similar role in a 4-star hotel or fine dining establishment.
- Strong knowledge of food safety and hygiene regulations.
- Excellent leadership, communication, and organizational skills.
- Ability to work well under pressure and manage multiple tasks.
- Proficiency in menu planning and cost management
Location: Near Falmouth
Salary: £40,000 - £45,000 per annum (depending on experience)
Hours: 44 hours per week, over 4 days
Job Description:
My client are seeking an experienced and passionate Head Chef to lead their culinary team at this prestigious 4-star hotel. The ideal candidate will possess strong leadership skills, a creative flair for menu development, and a keen focus on cost control and gross profit (GP) management.
To apply submit your CV or for more information give Steph a call at Winners Recruitment, Truro.
Key Responsibilities:
- Menu Development: Create innovative and seasonal menus that reflect current culinary trends while meeting the expectations of our guests.
- Cost Management: Monitor food costs and inventory levels, ensuring adherence to budgetary guidelines. Implement strategies to minimize waste and maximize profit margins.
- Team Leadership: Manage, mentor, and train kitchen staff, fostering a positive and collaborative work environment. Conduct regular performance reviews and provide ongoing professional development opportunities.
- Quality Control: Maintain the highest standards of food quality, presentation, and hygiene in accordance with health and safety regulations.
- Supplier Relations: Build and maintain relationships with suppliers to source high-quality ingredients at competitive prices. Negotiate contracts and manage orders effectively.
- Operational Efficiency: Streamline kitchen processes to improve efficiency and service speed while ensuring consistent food quality.
- Guest Satisfaction: Collaborate with the front-of-house team to ensure a seamless dining experience for guests, addressing any concerns or special requests.
Qualifications:
- Proven experience as a Head Chef or in a similar role in a 4-star hotel or fine dining establishment.
- Strong knowledge of food safety and hygiene regulations.
- Excellent leadership, communication, and organizational skills.
- Ability to work well under pressure and manage multiple tasks.
- Proficiency in menu planning and cost management
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