Head Chef
Full-time
Salary: £33,000.00 to £35,000.00 per annum depending on experience
Person Specification
Essential
· City & Guilds 7061/2 and or NVQ Level 2 in Professional Cookery
· One years’ 2 AA Rosette experience
· Ability to develop menus using local, fresh and seasonal produce
· Good general education / business acumen
· Intermediate Food Hygiene Certificate
· Excellent knowledge and a clear understanding of HACCP and food hygiene legislation
· Able to organise and prioritise workloads
· Able to manage and build a team effectively
· Passionate about training and mentoring
· Be computer literate
· Full Clean driving licence
· Able to communicate effectively – both written and verbal
· Flexible approach to hours to ensure the needs of the hotel are met
Desirable
· Advanced Food Hygiene
· NVQ Level 3 Professional Cookery
· BTEC HND in Professional Cookery or Foundation Degree in Culinary Arts Management
· Experience within a Michelin star environment
Job responsibilities:
Prepare all food items as directed in a sanitary and timely manner
Follow recipes and presentation specifications
Operate standard kitchen equipment safely and efficiently
Maintain a clean working station whilst adhering to health & safety standards
Assist with the cleaning and organisation of kitchen and equipment
Restock items as needed throughout the shift
Adhere to all food hygiene & safety standards
What are the duties outside of main cooking responsibilities?
Menu planning
Food shopping
Recording food temperatures
Preparing reports