Hotel Head Chef, Dundee & Angus

The Job

As Head Chef, you will be part of the repositioning of the hotel to become a property offering a varied food menu with a broad product range that entices guests to stay and utilize the facilities.

You will oversee the existing kitchen team, including Sous Chefs, Chef de Parties, Commis, and Kitchen Porters, ensuring high standards of food preparation, cleanliness, and hygiene are maintained at all times. Liaising with suppliers and contractors is essential, along with active engagement in procurement processes. Strict adherence to HACCP principles is mandatory, covering fridge management, date labeling, vacuum packing, and blast chilling.

The Head Chef is the creative leader for all menus and will collaborate with the team and Front of House management to contribute ideas for new menus.

The Person

You must have hotel experience and be capable of delivering both à la carte and function menus simultaneously. You should be hands-on and lead by example. A passion for using the best produce and preparing it profitably to enhance guest experience is essential, and evidence of this should be reflected in your resume.

This role requires flexibility to work evenings, weekends, and nights, as it is not a typical Monday-Friday position. Experience in hotel operations, preferably with multiple revenue streams and leading hotel events and restaurant operations, is critical for success in this role.