The Job

As Head Chef you will be part of the repositioning of the hotel to become a property offering a varied food offering with a broad product offering that entices guests to stay and use the facilities within.
As Head Chef you will oversee the existing team within the Kitchen and lead this team of Sous Chef, Chef de Partie's, Commis and Kitchen Porters across all sections of the kitchen, ensuring that the produce is prepared to the agreed standard and that cleanliness is paramount and high standards are maintained at all times. Liaison with suppliers and contractors is a key part of the role along with a full engagement in the use of procurement systems and processes. A strict adherence to our HACCP principles is a must, from fridge management and date labelling to effective vacuum packing and blast chilling. Whilst the Head Chef is the creative force for all menus, you will be expected to engage with your team and the Front of House leaders...