Website CFC Consult

Head Chef in 4 Star boutique hotel (experienced in Southwestern European cuisine)


Benefits :

Salary : £38,000+Service Charge (circa £2500 per annum)
£1000 bonus per quarter (£4000 per annum) relating to food safety audits, both outsourced and in house (scoring +90% on Health and safety and food safety)
25 days holiday
8 Bank holidays
Employee uniform
Vacancy Description :

Reporting to the General Manager, you will have complete responsibility for all aspects of food production from working with our suppliers to delivering great food.
Along with the product development planned for the Hotel, there are great opportunities to develop the food standards and offering at the hotel.
We will need someone with experience in Southwestern European cuisine (Spanish, Italian, Portuguese and French) and British cuisine. Our aim is to develop our offering and open a small Bistro, and an offering of Afternoon Tea.
You will be support by the General Manager and will be provided with the equipment and staff resources you need to deliver.
You will be responsible for;

Recruitment, training and coaching team of 3 Chefs and 2 Kitchen Porters – adding to your team as the business grows.
The menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking and service across the range of food areas within the Hotel
Development of menu ideas to progress the food offering to achieve great standards across all areas of service; Bar & restaurant, room service and corporate functions
Ensure compliance with HACCP and food hygiene, health and safety legislation.
Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing
Creating passion, flair and drive in your team to assist the hotel to achieve its quality and business objectives.

Requirements :

A minimum of 2 years Sous Chef/Head Chef experience in a quality hotel.
Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.
Demonstrate ideas of how the food offering in the Bistro can be developed and standards improved when being interviewed.
Hold the experience to manage the multi menu requirements.
Display the experience of kitchen management to operate a quality, effective and cost controlled kitchen operation.
Proven record of team selection and retention that supports the development of excellent standards.
Ability and passion to lead and develop the Brigades skills and to build a strong successful team through training and coaching.
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