Hotel jobs in United Kingdom

The Saikind Restaurant Chef Plan, organize, control and direct the work of employees in the Kitchen Department responsible for outlet food preparation while ensuring superior quality and consistency.

What you will do

1. Schedule and manage direct reports effectively.

2. Maintain regular communication with the Executive Chef to ensure smooth operations within the food production department, develop new menu items, and uphold the quality of all prepared dishes.
3. Consistently inspect taste, temperature, and presentation, ensuring all dishes meet quality standards.
4. Work closely with the Hygiene Manager to ensure HACCP compliance.
5. Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
6. Requisition all necessary food and non-food items from the storeroom and stewarding department for the following day s operations.
7. Ensure proper sanitation procedures are followed, keeping all kitchen areas are clean, neat, and organized.
8. Ensure all kitchen equipment is fully operational and well-maintained.
9. Establish standard recipes and enforce compliance through regular tastings.
10. Respond appropriately to any hotel emergency or safety situation.
11. Liaise with other outlets and departments to address guest feedback and take necessary action.
12. Maintain computer systems, track menu sales mix, monitor food cost reports, conduct employee reviews, and manage administrative duties.
13. Work closely with the Saikind Sous Chef to schedule shifts, manage holidays, and allocate days off based on expected business volume.
14. Work harmoniously and professionally with co-workers and supervisors.
15. Comply with Four Seasons Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
16. Complete performance evaluations for Sous chef and line staff.
17. Create and post employee schedules; complete payroll related paperwork on a monthly basis.

18. Perform other tasks or projects as assigned by the F&B Outlet Manager, Director of Beverage, Asst. Director of F&B and Hotel Manager.

What you bring

2 to 3 years experience in a similar position in a luxury brand

Strong leadership and team management skills
Proficient in a wide range of cooking techniques and kitchen operations
High level of understanding and knowledge of food safety, hygiene, and inventory control
Excellent time management and communication abilities
An outgoing personality and a can-do approach to an assigned task

Disclaimer: Naukrigulf.com is only a platform to bring jobseekers & employers together. Applicants are advised to research the bonafides of the prospective employer independently. We do NOT endorse any requests for money payments and strictly advice against sharing personal or bank related information. We also recommend you visit Security Advice for more information. If you suspect any fraud or malpractice, email us at abuse@naukrigulf.com