Conference and Banqueting Head Chef

Lots to do but lots of fun

• Liaise with relevant Managers and Chefs daily to confirm and deliver all catering needs.
• Creating and assisting in the production of suitable menu designs for the relevant event or area of food service within the hotel.
• Ensuring the quality of food and standards of presentation are of the exceptional levels expected when dining at the hotel.
• Evaluate Industry trends and initiate product improvements to ensure we remain competitive and leaders in our market.  
• Staff recruitment, appraisals and performance management - inclusive of payroll forms and ATR’s to budgeted levels. 
• Assisting the team in the smooth, safe and efficient running of the kitchen operation
• Working with the Executive Chef, to coach and guide new members of the team, putting in place proper induction training and ongoing training and development for all.
• To assess employee performance and recognise training needs and potential as appropriate.
• Follow Hotel procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other hotel policies and procedures as detailed in the employee handbook.
• Manage the communication throughout the kitchen for any business activity, encourage team work and flexibility.
• Managing relationships with contractors and suppliers.
• Fully understanding food GP margins and ensuring these are adhered to and achieved consistently, through close liaison with the Executive Chef.
• Housekeeping and general preventative Maintenance of the kitchen ensuring equipment and facilities are in good working order.  Structural issues are addressed and Maintenance log maintained.
• Manage stock control and food purchasing in line with hotel requirements
• Working with the Executive Chef, to plan the yearly food revenue and profit targets to meet the required GP%.
• Developing new menus and food items in line with the tastes and dining requirements of the hotel guests and visitors.