Executive Head Chef

  • Job Reference: 00003783-1
  • Date Posted: 11 October 2021
  • Recruiter: Airth Castle Hotel
  • Location: Falkirk, Stirlingshire
  • Salary: £45,000 to £55,000
  • Sector: Chefs - All Levels
  • Job Type: Permanent

Job Description

Key Accountabilities:

Managing Daily Operations

Planning and anticipating business needs

Completing staff rota’s in accordance with forecasted business

Updating of Rota Horizon, daily with any relevant amendments, Holidays, sick days etc

Full Control of the stock rotation within the kitchen

Liaising with the restaurant department to ensure a thorough knowledge of the menus and to then ensure the team are thoroughly briefed

To ensure that food for the Staff Restaurant is ready on time and replenishments available on request. The Staff restaurant must be fit for purpose at all time, tables clean, floor washed, bins empty, sufficient serving tongs & cutlery, all hot food units to be in working order and switched on prior to presenting lunch & dinner

To liaise closely with the conference and banqueting department on all matters concerning food for functions

Discipline within the kitchens if and when required

Communication between the team, of any daily business updates to ensure complete control and organisation of the day ahead.

Ensuring departmental SOP Manual is in place, adhered to and regularly updated

Reporting any maintenance requirements to the Maintenance Manager via Fidelio

To ensure that all kitchen equipment is used for its purpose at all time

To ensure all food leaving the kitchen is to the agreed standards

Team Daily Briefings

To liaise with the Restaurant Manager, Conference & Banqueting Manager and General Manager on speciality group menus

To order food items for all food and beverage departments checking on prices, quality and quantity

Delegating responsibility to your senior team reviewing progress and standards

The daily management by yourself and other senior members of the kitchen brigade of the skip area located in the rear of the hotel

Monthly Kitchen Team meetings to raise any issues from the month moving forward

 

Customer Service

To be aware of customer demands and business trends and through liaison with the General Manager, Conference & Banqueting Manager and Restaurant Manager and to satisfy these needs.

To ensure good customer relations are achieved when meeting customers about the hotel.

To produce menus and/or concepts to meet the guest’s needs or themed events.

 To actively assist The Food Development Manager design new dining concepts for all food and beverage departments

 

Controlling Costs / Revenue

Maintaining payroll costs within planned performance ratios

Adjusting payroll cost in response to business levels

To ensure that all requisition stores are in hand for anticipated business demands.

To ensure that all costs are kept, where possible within the agreed budget.

Reviewing all expenditure against planned levels

Ensuring that purchase order/ invoice procedures etc are in place and adhered to

Ensuring that all equipment within the department (hotel owned or hired) is used,
stored and cleaned correctly to reduce the amount of damage.

Carrying out food stock-takes on a weekly basis, the daily management of the Food Flash (purchases Vs Sales = GP%)

To make recommendations for improvements for the kitchens taking into account any limitations on budget.

Having knowledge of P&L relevant to the department

Effectively utilise other Company personnel and assets

 

Communication

Ensuring that the hotels communication policy is adhered to

Communicating with the team regarding the day’s business

Department turnover and profit targets to be communicated to the team

Providing regular feedback to the team regarding service standards

To attend the Operations Meeting and any other meetings required concerning the Food & Beverage operation.

To provide the Food Development Manager with Figures, updates, Holidays and any other information relevant information