Head Chef

Ellis Mack
East Lothian, Lothian
12 Oct 2017
11 Dec 2017
Contract Type
Role: Head Chef

Location: North Berwick

Operation: 4* Hotel

Salary: GBP 40-45k

Our clients Head Chefs play a vital role in delivering a great guest experience to all their guests. They have a keen eye for detail, an organised approach and a willingness to exceed the guest expectation. Often operating on the front line, you are the real ambassador of their company, and are committed to consistently delivering high standards.

Our Clients Head Chefs are hardworking individuals who can work on their own initiative and are key players in our kitchen teams.

They are industry stars and will have previously worked in a 4* and or Rosette environment, have a real creative flair and capable of creating and leading their kitchen teams. Using your outstanding experience and leadership skills they will be working closely with the front of house and management team to deliver our core standards and provide our guests with a great stay every time.

Main purpose of the job:

Recruit, drive and develop a strong kitchen team to produce a high quality product and maximise profit. Ensure team compliancy with all food safety requirements.

Overview of responsibilities:

- To take pride in everything I do and drive the same standards with my people
- To ensure that the team consistently deliver outstanding hospitality
- To anticipate and react to the needs of our guests and give my team the autonomy to do the same
- To be an ambassador for the Brand
- To take ownership for my personal development and performance
- To recruit, lead and develop the overall effectiveness and performance of my team

- To consistently deliver core standards which are relevant to my department
- To maintain a safe and clean environment
- To take responsibility for understanding our company products and services
- To proactively look for ways to improve or enhance the guest experience
- To use feedback to improve my own personal performance, the performance of my team and my department, whilst activity encouraging
feedback from others
- To give my full to support to company initiatives

- To complete and deliver training (including statutory) in line with company policy and procedures
- To follow all processes assigned to my role ensuring full compliance
- To identify any barriers or challenges which may prevent me or my team from delivering on agreed processes
- To take responsibility for keeping up to date with any changes in my department and take responsibility for communicating them to my team
- Complete risk assessments to ensure department compliancy

- To have an understanding and be able to control operational costs related to the performance of my department
- To look for ways to protect the profit of the organisation without compromising the guest experience
- To lead department objectives and ensure all sales opportunities are exploited (OWS)
- To promote the products and services to our guests at every opportunity
- Ensure my team can spot and act on every opportunity for sales
- To act upon any reasonable instructions from management as pertains to my job responsibilities.

Job specific accountabilities:

- To create an environment that delights the customer and encourages feedback.
- Problems affecting the customers identified and interpreted and solutions agreed and implemented.
- Systems, procedures and practice for the maintenance of quality and customer service standards to be monitored, maintained, evaluated and
To ensure Service delivery of food for core standard menus, as set down by dish specification.
- Procedures and legal requirements pertaining to fire, safety, hygiene and security to be adhered to at all times.
- Compliance of all legislation pertaining to food handling and food safety.
- Correct control and management of all records relating to Food, fire, and HS legislation.
- Team Members to be trained in safe working practic

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