Hotel Head Chef

DDH Recruitment Ltd; Totnes; On-site; GBP 42,000 - 60,000; Full time

Benefits offered by this job

Accommodation provided (3 months)

Job summary

DDH Recruitment Ltd is seeking a Head Chef for a charming Totnes hotel, with a Rosette-standard kitchen and a busy operation including a restaurant, bars and functions.

The successful candidate will lead the kitchen, plan menus, train staff and ensure superb food quality and service for all dining and event needs. Accommodation is provided for a temporary period with negotiable terms.

Qualifications

• Rosette-standard head chef experience is essential.
• Experience leading a kitchen for functions and banquets.
• Ability to train and develop kitchen staff.

Responsibilities

• Ensure correct preparation, cooking and presentation of all dishes to high standards.
• Manage kitchen operations and staff rosters for each shift.
• Order foods, monitor stock, and minimise wastage.
• Oversee food safety, hygiene and compliance with company policies.
• Support training of kitchen staff and maintain a professional appearance.

Skills

Head Chef

Job description

Workplace description: In the centre of beautiful Totnes, this charming hotel has a stylish, yet relaxed restaurant, with delicious food made from the best and freshest local produce. There is also a contemporary bar, a more traditional Saloon Bar with a real log fire, and an outdoor terrace for al fresco dining and people-watching.

The hotel is close to the River Dart and a great selection of independent shops in the centre of Totnes. Most of South Devon's attractions are within easy reach by road, rail, bus and taxi. Totnes railway station is less than half a mile (875 yd) from the hotel.

Main duties and responsibilities: Ensure the correct preparation, cooking and presentation of the food for the restaurant, functions, and bar/lounge, according to the Company Standard.

To help create a good working atmosphere within the department.

To be aware of and comply with Company and Legal requirements relating to fire, safety and hygiene.

To give a smooth and efficient hot plate service to the restaurant staff to ensure customer satisfaction.

To ensure the correct and economic use of all equipment and to minimise food wastage.

To compile staff rotas for the kitchen ensuring adequate coverage for each shift.

To ensure the correct ordering of foods to match the demand of daily menu needs.

To carry out a weekly stock take in accordance with Company Standards.

To assist with the training of kitchen staff.

To be smart and presentable at all times in the uniform provided for you by the Company. To be punctual and to ensure high standards of personal hygiene at all times.

Any other duties as delegated by management.

120 cover ballroom

2 x bars

Small restaurant

Essential criteria: You will be an established Head Chef with experience to at least 1 Rosette standards (either winning or retaining) and have experience with functions and banquets.

Accommodation provided: Temporarily (3 months)

Charge for accommodation: Negotiable