Head Chef Tunbridge Wells £55-60K

This beautiful 15th-century building offers 5-star accommodation, a restaurant with 2 AA Rosettes for its fine food. Decorated in warm, relaxing colours, the en-suite rooms combine period features with modern facilities. Each includes a flat-screen plasma TV and facilities for making tea and coffee. The innl serves modern British cuisine in its restaurant, made using fresh, locally sourced ingredients. Main duties and responsibilities: To prepare food items in accordance with the business demands and produce dishes to the standard set by the company and yourself. To order, check in and correctly store all food items in accordance with the law, observing quantity, quality, size and price as agreed by the company, hotel and yourself. Be responsible for regular checks of temperature of cooked and refrigerated foods in accordance with the law. To obey all rules and laws of health, safety and hygiene. To be responsible for drawing up and maintaining of records for temperature checks, HASAPs, COSHH, RIDAR within the department. To rota staff ensuring sufficient shift cover at all times. To assist in recruitment, induction, training of new staff in the department. Planning and implementing of new menus including costings and recipes. To aim to achieve or improve upon the budgeted GP. Ensure food stocks are to the required level placing orders where necessary. Drive the business forward by producing high quality food and the efficient running of the kitchen. To undertake any other reasonable request made by management. Essential criteria: Proven experience at Head Chef level for a minimum of 2 years in high quality properties, rosette, award winning luxury hotels. The ability to lead and develop a team of 10 staff, you will provide leadership, development, motivation and guidance to enable high levels of commitment and service. A good understanding of P&L analysis, GP and menu costing, wage budgeting and purchasing To ensure that all policies, procedures, standards and guidelines are adhered to, receipt and storage of provisions; monitoring stock rotation and ensuring that all food is labelled clearly and correctly. Experience of monitoring health & safety, COSHH, allergens and food safety procedures and documentation. The desire to develop menus and drive the business forward in the long term. Passion, enthusiasm and creativity in the kitchen, ensuring high standards are maintained in the quality of food, both as to its preparation and presentation. You must be flexible in terms of the working hours required of you. TPBN1_UKCT