Executive Chef

Lots to do but lots of fun

Our successful Executive Chef will be responsible for;

• Ensuring all produce is purchased within company guidelines and that stock is controlled to the agreed standards maintaining GP margins within agreed budget.

• To ensure the kitchen is manned efficiently at all times and that weekly rotas are written according to business needs and that staff are trained in all aspects of each kitchen section ensuring flexibility.

• To be responsible for the daily control of the kitchens ensuring that all food is produced and presented to the highest standards at all times.

• To ensure that menus are updated regularly and that the use of Food Heroes, seasonality and local produce is maximised.

• To constantly keep up to date with current trends in food and cuisine ensuring that the offering is always at the forefront of the trends.

• To manage the Kitchen team ensuring appraisals and job chats are conducted regularly and within the Company standards.

• To ensure that all of the Kitchen team attend regular training and development activities and that individuals receive the training relevant to them.

• To work closely with the HR department in recruitment and retention, career progression and planning, for the Department and within Company standards at all times.

• To assist in raising the profile of the cuisine wihtin the hotel restaurants locally and nationally, and to attend any PR opportunities that might occur with the General Manager's consent.

• To foster good relationships with local schools and colleges raising the profile of the hospitality industry as a career, and promoting employment opportunities with Exclusive Hotels.

• To show due diligence and to ensure that the department has outstanding and consistent hygiene practices and that the department adheres to cleaning rotas and standard procedures.

• To cater for Private Events in the hotel as required.

• To assist the Kitchen Brigade in any other areas as and when required.