Head Chef

About the Role: We are recruiting on behalf of our client, a charming boutique hotel known for its personalised guest experiences and exceptional culinary offerings. This is a fantastic opportunity for an experienced and passionate Head Chef to lead the kitchen team in a unique, intimate setting. The hotel emphasizes locally sourced ingredients, seasonal menus, and creative dishes that leave a lasting impression on its guests. This is a hands-on leadership role, ideal for a chef who is not only skilled in the kitchen but also thrives in managing a small team and delivering memorable dining experiences. Key Responsibilities: Menu Development: Create seasonal menus that reflect local ingredients, guest preferences, and culinary trends while ensuring high standards of quality and innovation. Kitchen Leadership: Oversee and manage all kitchen operations, including scheduling, staff supervision, and ensuring teamwork within the kitchen. Food Preparation: Be actively involved in cooking and presentation, maintaining consistency and attention to detail in all dishes. Cost Management: Manage food costs and budgets, minimizing waste and maximizing profitability. Source ingredients efficiently while maintaining quality standards. Health & Safety Compliance: Ensure the kitchen meets all health, safety, and hygiene regulations. Maintain accurate records for inspections and adhere to HACCP standards. Staff Training: Recruit, train, and mentor kitchen staff, fostering a positive work environment and ensuring continuous professional growth. Supplier Relationships: Build and maintain strong relationships with local suppliers and negotiate contracts to ensure the best value and quality. Guest Interaction: Occasionally interact with guests to understand their preferences, accommodate dietary needs, and gather feedback to enhance the dining experience. Qualifications Proven experience as a Head Chef or in a senior kitchen leadership role, preferably in boutique hotels or fine dining establishments. Culinary qualifications or equivalent professional experience. A passion for fresh, seasonal, and locally sourced ingredients. Strong leadership skills with the ability to inspire and manage a small team. Expertise in cost control and budget management. Thorough understanding of health, safety, and food hygiene regulations (e.g., HACCP). Hands-on approach with excellent attention to detail and a creative flair. Strong interpersonal and communication skills to collaborate with staff and engage with guests when needed.

Location: Newcastle, GB

Posted Date: 11/28/2024