Head Chef, Perle Oban Hotel, Argyll and the Islands

Posted on January 6, 2020 | Start date January 7, 2020

Salary:£30,000 per annum paid monthly - plus tips - plus bonus and other staff benefits.
Hours:45 hours per week
Days:5 days from 7 shifts for you to organise
Holidays:Statutory (28 days p/a)
Covers:Lunch: 20 - 40 looking to extend; Dinner: 40 - 60; Breakfast: 100; Functions: 50
Food type:Modern using fresh local produce
Full-time chefs:4 chefs + kitchen porter
Accommodation:Live out
Job description:


The Head Chef is responsible for food quality and service from all food producing areas. This should be accomplished through proper training and direction of all staff whilst producing budgeted profits and controlled costs. All areas of responsibility are to be maintained in accordance with The Health and Safety Work Act 1974.
The food and beverage offering at the hotel includes a menu using spices combined with local ingredients to make a unique offering in Oban. The bar area is being relaunched to offer a revised food offering with warm dishes and healthy well-being options to offer the guests in our spa a variety of packages to combine health and fitness in both treatments and food.

Skills Required
• Excellent leadership skills. Creative approach to the production of high quality food
• A business focused approach to managing a kitchen
• Excellent communication skills and an ability to build relationships throughout the business
• Good training skills
• Knowledge of purchasing, stock controls, supplies and equipment
• Knowledge of governmental regulations and safety standards
• Ability to work well in stressful and high pressure situations


Reporting to General Manager the Head Chef’s role is to provide a “hands on” support to the junior chefs on all matters relating to hygiene and production of menus.

• To constantly deliver high quality food with attention to detail when presenting.

• Monitoring trends in sales and adapting menus accordingly

• Ensuring holding stock adheres to demand

• To assign schedules and ensure staff levels are appropriate with demand

• Supervise all production in the kitchen.

• To promote and maintain effective communications between all kitchen staff
• To maintain good working relations with other departments and develop effective lines of communication.
• To attend pre-service meetings with restaurant manager and communicate critical information regarding menu change, shortages and customer preferences.
• To communicate with the Directors and team individuals in a friendly, courteous and professional manner
• Trains staff in accident prevention and ensures all associates understand and comply with loss prevention policies to prevent accidents and control costs.
• To take a “hands on” approach as appropriate to the needs of the business.

Health and Safety
To meet regulatory health and hygiene standards and carry out regular audits on all kitchen areas with the support of the General Manager
• To maintain and supervise good housekeeping practices in all food production areas, strictly enforcing cleaning schedules throughout all reach-ins, walk-ins, freezers, machinery and other equipment.
• To establish systems and methods of operation to ensure cleanliness and hygiene in all back of house areas are to standards set and as cost effective as possible.
• Monitor and continually assess the effectiveness of cleaning procedures providing instruction where necessary to staff.
• Access the risks posed from fixed and portable electrical equipment and implement control measures to avoid risk.
• Implement COSHH assessments for all hazardous substances ensuring all staffs training.
• Ensure all New Hire staff are issued with Health and Safety induction packs and trained accordingly.
• To checks inventories to see proper storage and rotation of stock.

• Control the incidence of pests within work area. Minimize the risk posed by pests.
• Develop and implement a record system ensuring inspections are carried out by relevant contractors to determine the level of pests affecting areas of work.
• To ensure that all staff adheres to all fire, health and safety procedures.

Controls and maintains projected budgets to achieve financial success of the business in areas of responsibility.

• Analyse recipes to assign prices to menus, based on food, labour, and overhead costs
• Submits a monthly stock report and ensures projected profits are achieved

• Meets with sales representatives in order to negotiate prices and order supplies focusing on Maximum profit.
• Understands the impact of department's operation on the overall business financial goals
• Assist in the effective management of the department including budgeting, forecasting, resource planning, and waste management

Human Resources:

Assists with the development and training of new and existing team members focusing on staff retention
• Excellent leadership of the kitchen brigade, including ensuring ongoing development of team members, and putting in place an effective approach to succession planning.
• To assist in the administration of the disciplinary and grievance procedures as laid down by the company, ensuring the proper attitude, appearance and discipline of associates.

• To establish appropriate training for all kitchen staff to achieve departmental standards and goals and to assist in personal development.

To attend the following meetings:
• Daily pre-shift meetings
• Weekly managers and monthly Director / General Manager meeting

How to apply:

Please forward a letter introducing yourself and a CV

Work for partners:


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

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