Head Chef

Oatlands Park Hotel; Weybridge; On-site; GBP 40,000 - 60,000; Full time

Job summary

A prestigious hotel in Surrey is seeking an exceptional Head Chef to lead their kitchen team. The successful candidate will be responsible for managing food orders, staff training, and ensuring compliance with health and safety regulations. Previous experience in a 4-star hotel and strong leadership skills are essential. The hotel offers competitive salaries and a supportive working environment, focusing on delivering excellence in culinary service. This role provides a great opportunity for those looking to innovate in the kitchen.

Benefits

Competitive Salary

28 days annual leave

Pension scheme

Free meals on duty

Free parking

Friends and family rates

Qualifications

• Proven experience as Head Chef in a 4-star hotel.
• Ability to manage large teams efficiently.
• Demonstrated knowledge of food costing and GP management.

Responsibilities

• Order and maintain food stock levels.
• Train kitchen staff on preparation and plating.
• Ensure all culinary standards and policies are met.

Skills

Team management

Operational and commercial understanding

Health and Safety compliance

Effective communication

Pressure management

Education

5 GCSE grade A-C including maths and English or equivalent

Qualified to a minimum of NVQ Level 2

Food hygiene certification

Job description

Oatlands Park Hotel is seeking an exceptional Head Chef to lead their kitchen team.

Oatlands Park Hotel are currently on a drive to set the standards of excellence in the luxury sector of the hotel industry, one of Surrey’s most dynamic and successful industries. Located in a stunning setting in Weybridge the hotel employs some of the most skilled, professional and dedicated people that the industry has to offer. We understand that every Guest is unique and our team strives to create individual moments of service excellence for our business and leisure travellers. Each member of the team is an ambassador of our Company values: Teamwork, Integrity, Mutual Respect, Honesty, Passion for Service and Continual Improvement.

Benefits

• Competitive Salary
• 28 days annual leave
• Pension scheme
• Free meals on duty
• Free parking
• Friends and family rates

You will be expected to :

• Reporting to the General Manager,
• as Head Chef you will be
• responsible for ensuring that your team meet the hotels specifications and achieve targets. In order to do this, you will need to motivate and develop your team, implementing the changes necessary to constantly improve performance.

Main Responsibilities :

• Ordering of all food for the kitchen and ensuring stock levels are maintained.
• Track, record and replenish inventory as needed
• Ensure Food cost is kept on track
• Create schedules for kitchen staff to ensure optimum resource management and speed of service. You are responsible for production of the weekly kitchen staff Rota and allocating staff depending on requirements of the business
• Ensure HACCP compliance within the kitchen and all Food Beverage outlets
• You are responsible food hygiene and ensure the kitchen works in accordance with the H&S act 1974
• Train new and existing kitchen staff on the preparation, arrangement and plating of dishes as per the current menu
• Responsible for recruitment of kitchen staff with HR support
• Ensure all staff members adhere to culinary standards and regulations
• Respond to customer enquiries and concerns personally
• Bring innovation, design new menu choices based on seasonal ingredients
• Cross-train kitchen staff on multiple stations
• Ensure dishes are prepared and cooked and presented according to specific restaurant standards
• Ensure all policies, procedures, standards and guidelines are carefully adhered to
• Ensure food is prepared within the committed time

Skills and Specifications :

• Have previous experience as Head Chef in a 4* Hotel
• Experienced in managing large teams efficiently
• You are operationally strong and commercially experienced. You understand the business side of running a successful kitchen, from costing and GP management to health and safety compliance and stock control. Previous evidence of achieved targets and informed decision-making is highly desirable
• Fully understand how the role contributes to the success of the Food function
• Build effective and constructive relationships
• Communicate and delegate clearly, professionally and concisely
• Work collaboratively with others in pursuit of team goals
• Able to work effectively under pressure, thrive in a challenging environment
• Be able to demonstrate an understanding of the business vision and goals

Education & Qualifications :

• 5 GCSE grade A-C including maths and English or equivalent
• Qualified to a minimum of NVQ Level 2
• Other relevant professional qualification (food & beverage related)
• Food hygiene and appropriate HS&E & First Aid accreditation / certification
• TPBN1_UKCT