Head Chef, Perle Oban Hotel, Argyll and the Islands

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, training and communication skills. Creative approach to the production of high quality food
• A business focused approach to managing a kitchen
• 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

Operational

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 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.

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.
• 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.

Financial:
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.
• Assist in the effective management of the department including budgeting, forecasting, resource planning, and waste management

Human Resources:

As head chef you will assist with the development and training of new and existing team members focusing on staff retention. You will also be required 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. You will establish appropriate training for all kitchen staff to achieve departmental standards and goals and to assist in personal development.

Please forward a letter introducing yourself and a CV to Joanna Black, Assistant Manager

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