Job Description

Job Purpose:

To oversee and manage all kitchen operations in a 3-star hotel, ensuring the delivery of high-quality food and service standards, compliance with health and safety regulations, and effective management of kitchen staff and budgets.

Key Responsibilities:

Kitchen Management

Plan, develop, and execute menus aligned with hotel standards and customer expectations. Oversee daily kitchen operations, ensuring smooth service during breakfast, lunch, dinner, and events. Monitor food preparation, presentation, and portion control to maintain consistency and quality. Ensure compliance with all food hygiene, health & safety, and allergen regulations.

Leadership & Team Management

Recruit, train, and supervise kitchen staff. Schedule and manage kitchen team shifts, ensuring adequate coverage during busy periods. Conduct regular performance reviews and provide ongoing coaching. Foster a positive, collaborative, and professional working environment.

Budget & Cost Control

Manage kitchen budgets, control food costs, and minimize waste. Negotiate with suppliers for quality and cost efficiency. Monitor stock levels and maintain accurate inventory records.

Menu Development

Design seasonal and event-specific menus. Introduce innovative dishes while maintaining the hotel's culinary identity. Adapt menus to accommodate special dietary requirements and guest feedback.

Events & Functions

Liaise with the F&B and Events teams to plan menus for weddings, conferences, and special occasions. Ensure timely and high-quality food service during events.

Key Requirements:

Proven experience as a Head Chef or Senior Sous Chef in a hotel or high-volume restaurant environment. Strong leadership, communication, and organisational skills. In-depth knowledge of food safety standards and kitchen best practices. Ability to work under pressure and maintain high standards. Creative and passionate about culinary trends and guest satisfaction.

Qualifications:

Formal culinary training or equivalent experience. Food Safety and Hygiene Level 3 (or equivalent). Knowledge of cost control and budgeting.
Job Types: Full-time, Permanent

Pay: 35,000.00-45,000.00 per year

Experience:

Chef: 5 years (preferred)
Licence/Certification:

Level 2/3 Food Hygiene Certificate (preferred)
Location:

Hungerford RG17 (preferred)
Work Location: In person