Head Chef

Fredricks Hotel, Restaurant & Spa Hotel is looking for a passionate, driven and enthusiastic individual that wants to join the team as Head Chef. The hotels ambition and vision is to bring the re-structure the Food & Beverage operation and offering by revisiting its concepts and bringing Fredricks back to its former glory of being a local gem and attraction for its Food & Beverage offering. Being a team player and being enthusiastic about food and fresh ingredients is therefore essential.

BUSINESS RESPONSIBILITIES

1. Take responsibility for achieving good food and supplies cost controls

2. With the restaurant manager analysing bar/restaurant sales to achieve maximum profitability.

3. Creating and executing plans for department sales, profit and staff development.

4. Preparation of budgets for approval with management.

5. Planning and co-ordinating menus.

6. Be an ambassador for the restaurant and brand

7. Monthly stock-take.

8. Meet with sales representatives to negotiate prices or order supplies.

FRONT OF HOUSE RESPONSIBILITIES

9. Provide feedback to restaurant manager on staff performance

10. Provide training for waiters on food preparation, provenance and features

11. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

RESPONSIBILITIES FOR STANDARDS

12. Check the quality of raw or cooked food products to ensure that standards are met.

13. Instruct, supervise or coordinate activities of cooks or workers engaged in preparation, cooking, garnishing, or presentation of food.

14. Demonstrate new cooking techniques or equipment to staff.

15. Determine how food should be presented and create decorative food displays.

16. Monitor sanitation practices to ensure that employees follow standards and regulations.

17. Order or requisition food or other supplies needed to ensure efficient operation.

18. Check the quantity and quality of received products.

19. Inspect supplies, equipment, or work areas to ensure conformance to established standards.

20. Ensure that cleanliness if of the highest standard

21. Ensure departmental compliance with all relevant regulations (e.g. COSHH, HAACP, Fire & Food Hygiene)

22. Recruit and hire staff, such as chefs and other kitchen workers.

23. Determine production schedules and staff requirements necessary to ensure timely delivery of services.

24. Meet with sales representatives to negotiate prices or order supplies.

25. Arrange for equipment purchases or repairs.

GENERAL RESPONSIBILITIES

1. To be constantly vigilant in respect of H+S issues and report risks

2. Maintaining high standards of quality control, hygiene and Health & Safety.

3. Taking responsibility of all HR matters and keeping up-to-date with staff HR files.

4. Ensure all emergency procedures are viable and communicated.

5. To be constantly vigilant of security risks and immediately report any suspicious incidents

6. Attend meetings as required.

Job Types: Full-time, Permanent

Pay: £35,000.00-£45,000.00 per year

Benefits:

Company pension

Discounted or free food

Employee discount

On-site parking

Ability to commute/relocate:

Maidenhead SL6 2PZ: reliably commute or plan to relocate before starting work (required)

Work Location: In person