Head Chef: Kitchen Operations & Food Safety

Accorhotel; England; On-site; GBP 35,000 - 60,000; Full time

Job summary

Accorhotel in the United Kingdom seeks a Kitchen Manager to be totally responsible for daily operation of the kitchen and brigade in the absence of the Head Chef. You will control preparation and service to ensure standards, inspect areas, and maintain stock control.

The role requires experience in a busy food operation, NVQ in kitchen qualifications, HACCP and COSHH knowledge, and a solid grasp of health and safety regulations. Flexibility and a can-do attitude are essential for success.

Qualifications

• Worked in a similar environment.
• NVQ in a kitchen qualification.
• HACCP and COSHH.
• Demonstrate knowledge of a busy working kitchen and banqueting operation.
• Thorough understanding of H&S regulations.

Responsibilities

• Oversee daily operation of the kitchen and brigade in the absence of Head Chef.
• Control preparation and service to meet standards.
• Regular inspections of kitchen and prep areas.
• Maintain strict control on food items issued.
• Ensure orders are prepared per checks.
• Enforce portion control and minimise wastage.
• Ensure proper storage and stock rotation.
• Check goods delivered against documentation.
• Support food cost management within budget.
• Promote communication with other hotel departments.
• Adhere to Health & Safety and Food Hygiene regulations.
• Wear protective clothing as required.
• Report defects and accidents per procedures.
• Attend company training if required.
• Handle other management requests.

Skills

Independent work

Busy kitchen experience

Health & Safety

Food hygiene policy

Menu planning

Communication with management

Team leadership

Education

NVQ in kitchen qualification

HACCP and COSHH

Job description

Accorhotel in the United Kingdom seeks a Kitchen Manager to be totally responsible for daily operation of the kitchen and brigade in the absence of the Head Chef. You will control preparation and service to ensure standards, inspect areas, and maintain stock control.

The role requires experience in a busy food operation, NVQ in kitchen qualifications, HACCP and COSHH knowledge, and a solid grasp of health and safety regulations. Flexibility and a can-do attitude are essential for success.