Head Chef

Focus Hotels Management Limited; West of England; On-site; GBP 42,000 - 54,000; Full time

Benefits offered by this job

28 days holiday (Bank Holidays)

Stakeholder Pension

Discounted hotel rooms

Training and development support

Job summary

Mercure Holland House Hotel in Bristol is seeking a Head Chef to lead the kitchen, plan menus, and drive the commercial success of the business. You’ll manage a busy team, maintain high standards, and ensure food remains creative and consistent.

You will control food and wage costs within budget, implement HACCP and Food Safety guidelines, and collaborate with the hotel management and front of house to deliver outstanding guest experiences.

Qualifications

• Proven experience in kitchen with strong problem-solving capabilities.
• Excellent leadership skills with a hands-on approach and lead-by-example work style.
• Commitment to exceptional guest service with a passion for the hospitality industry.
• Ability to find creative solutions, offering advice and recommendations.
• Personal integrity, with the ability to work in an environment that demands excellence, time and energy.
• Experienced in using IT systems on various platforms.
• Strong communication skills.

Responsibilities

• Plan new menus and review regularly in line with seasonal demand and consumer trends.
• Ensure great communication and working relationship with the rest of the Hotel and Management Team.
• To ensure that all specs are followed and the food, team and kitchen are consistent.
• To ensure that all the team are correctly dressed including any necessary PPE.
• Ensure a smooth and effective running of the kitchen.
• Maintain all Environmental Health Officer records and ensure we are compliant at all times.
• Ensure COSHH and HACCAP guidelines are achieved and maintained.
• Regularly update and advise all front of house staff on the allergens.
• Monitor key departmental costs in line with budget (food and wage costs).
• To prepare the rota so that staffing levels are in line with budget and business levels.
• Control the purchasing and maintain food cost and stock rotation.
• To support and action employee relations within the team and department.
• To abide by all Company and legal Food Safety Standards.
• To ensure that all team members have or receive the correct Food Hygiene training in line with their level of responsibility.

Skills

Leadership

Menu planning

Cost control

Communication

Problem solving

IT systems

Job description

Who are we?

Mercure Holland House Hotel, with its 275 en-suite bedrooms, boasts a unique aesthetic that reflects Bristol's rich industrial and maritime heritage. Its prime harborside location offers stunning views and easy access to the city's many attractions.

Role Responsibilities

As Head chef, you are responsible for the efficient and effective management of the kitchen operation and team. You’ll ensure the commercial success of the business, to work in the parameters of food and wage costs set. To plan and implement new menus and systems to ensure the commercial success of the business. To prepare and present the food to a high standard at all times and to insure all the team follow the specifications set out and the food is consistent.

• To plan new menus and review regularly in line with seasonal demand and consumer trends.
• Ensure great communication and working relationship with the rest of the Hotel and Management Team.
• To ensure all specs are followed and the food, team and kitchen are consistent.
• To ensure that all the team are correctly dressed including any necessary PPE.
• Ensure a smooth and effective running of the kitchen.
• Maintain all Environmental Health Officer records and ensure we are compliant at all times.
• Ensure COSHH and HACCAP guidelines are achieved and maintained.
• Regularly update and advise all front of house staff on the allergens.
• Monitor key departmental costs in line with budget (food and wage costs).
• To prepare the rota so that staffing levels are in line with budget and business levels.
• Control the purchasing and maintain food cost and stock rotation.
• To support and action employee relations within the team and department.
• To abide by all Company and legal Food Safety Standards.
• To ensure that all team members have or receive the correct Food Hygiene training in line with their level of responsibility.

Key Requirements

• Proven experience in kitchen with strong problem-solving capabilities
• Excellent leadership skills with a hands-on approach and lead-by-example work style
• Commitment to exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions, offering advice and recommendations
• Personal integrity, with the ability to work in an environment that demands excellence, time and energy
• Experienced in using IT systems on various platforms
• Strong communication skills

Benefits

• Excellent on-going support, training and development
• 28 days holiday including Bank Holidays per annum
• Stakeholder Pension entitlement
• Discounted hotel room rates for you, your friends and family.
• Competitive salary