Experience within the hotel industry and in particular with ala carte menu’s needed. Approximately 60% of the role will be hands-on, staff supervision and 40% ideas and administrative based.
Duties & Responsibilities:
•Menu Planning
•Managing the team and overall supervision of kitchen activities
•Overlooking the six kitchens, including bar and restaurant
•Delegating duties to other team members
•Budgetary control, stock control
Person Specifications:
•Previous Head/Executive Chef experience essential
•Must have worked in a 4* + large hotel chain and be able to control the kitchen activities and develop into other areas such as events, banqueting etc.
•A creative flair, an ideas person
This is a full time position working rotational shifts (to be agreed)