HEAD CHEF
<p><strong>Key Responsibilities<br /></strong><br />• Have a firm grasp on traditional and new techniques, with strong passion for British and locally sourced ingredient<br />• Follow and manage all HACCAP procedures with the kitchen management team<br />• Responsible for all orders being checked and accounting for freshness and quality<br />• Manage your team effectively<br />• Ensure the training and standards are always kept<br />• Ensure the staffing levels are kept to the correct business levels<br />• Run an organised efficient clean section<br />• Full awareness of all menu items, the recipes, methods of production, presentation standards<br />• To uphold the team SOP’s given to you</p> <p><strong>Key Skills, Qualities & Experience</strong></p> <p>• Possess strong management and people skills, with the desire and ability to train the team<br />• Able to understand food costs and the ability to cost out dishes<br />• Be a good team player, building relationships and working closing with front of house teams and other hotel departments<br />• Have good communication skills with people at all levels and be able to communicate with clients for event planning<br />• Knowledgeable of rational regen carte menu system<br />• Detail orientated and drives standards<br />• Have good computer skills<br />• Up to date knowledge on all levels of HASSAP and kitchen management</p>