Head Chef, Perle Oban, Station Square, Oban, PA34 5RT, Argyll and the Islands

Posted on February 15, 2017 | Start date April 1, 2017

Salary:£35,000 paid monthly plus a performance related bonus
Duration:Permanent
Hours:40-45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:60
Covers:Lunch: 60; Dinner: 60; Breakfast: 120; Functions: 50
Food type:Seafood, Scottish Contemporary
Full-time chefs:10
Accommodation:Live in if required
Job description:

Person specification:

The Head Chef will be given full responsibility for managing his domain and for achieving GP and other financial targets. We are looking for a confident, professional, self-motivated food-lover, with excellent team management skills and a sound financial understanding to take charge of running a luxury hotel kitchen within this stunning property. The successful candidate will be able to demonstrate experience as a head chef or senior sous chef in a busy hotel with a strong influence on Scottish seafood.

Experience required:

1. Running a busy hotel kitchen whilst managing, developing and retaining a talented team.
2. Working with the F&B manager to achieve desired revenue and cost targets.
3. Creating new dishes for our seasonal menus following our Perle Hotels food philosophy.
4. Preparation of ingredients and producing consistent high quality food.
5. Ensuring the smooth, effective running of the kitchen and controlled service.
6. Meeting all health and safety and hygiene requirements.
7. All levels of service – high volume covers, hectic summer season, off-season, ad-hoc staffing levels, meetings and events and superior room service provision.
8. Travel to other sites for training and seasonal cover may be required.
9. Producing high quality patisserie and cakes for afternoon tea and coffee bar.
10. Be a Perle Ambassador.

Food Philosophy:

LOCAL INGREDIENTS. SIMPLE. FRESH. UNCOMPROMISED QUALITY.

Sourced almost entirely from local farms, oceans and nearby streams, our food philosophy at Perle Hotels has earned a reputation for the creative ways it transforms and showcases local ingredients with fresh, simple, contemporary food. Our menus are balanced and healthy and are reflective of the season, changing regularly to offer only the best quality to our well-travelled guests. We are passionate about creating and fostering relationships with responsible and ethical producers.

How to apply:

Email cover letter and CV specifying experience to:
Gemma Cannon
People and Culture Manager
Perle Hotels Ltd.
E: gcannon@perlehotels.com

Work for partners:

We are recruiting up to 80 people for this new hotel opening

Contact details:gcannon@perlehotels.com | www.perleoban.com
Apply online:Submit your CV now

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