Senior chef - united kingdom, ferndown, dorset

job description

job title: senior chef

responsible to: general manager

job summary: to oversee and manage the day to day running of all three kitchens within dudsbury golf club hotel & spa,( bentleys kitchen, spikes bistro kitchen and brabant suite kitchen) in a professional, friendly manner, from the recruiting and training of staff through to assisting with functions selecting and implementing menus, and working closely with the team of chefs to ensure continuity.

main duties

take a keen interest in current business situation and bring in sound ideas to increase profit, and decrease spending where ever possible
oversee stock levels
ordering food and supplies with emphasis on keeping costs down
produce high quality home cooked food
ensure the quality standards are maintained in all three kitchens
ensure continuity in terms of food that is served to customers
oversee all kitchens to ensure they are kept clean and tidy
responsible for all food safety paperwork and training ensuring we would pass an inspection at any time
ensure equipment is safe arrange repairs where necessary
liaise with hr reference recruitment needs
responsible for hiring, induction, managing, motivating and training all kitchen staff
ensure all staff 1-2-1s are carried out
understand the need for training and development of all individuals and to take a proactive approach in training employees on their responsibilities regarding health and safety and food hygiene
arrange for senior / junior staff to work together to share knowledge
monitor teams working hours ensure good worklife balance
ensure all staff take their holidays
attend weekly business update meeting and feedback to team
advising on and being part of complaints response process
liaising closley with functions team
conduct daily or weekly team briefings reference the functions that are booked
plan and implement the rota based on the business need ensuring rotation of all chefs and that all holidays are used
assessing and improving profitability using leftover meats and food to reduce wastage wherever possible
making improvements to the running of the three kitchens in the most cost effective method and developing the catering as much as possible
carry out any other tasks commensurate with this position inline with the business needs

person spec:

proven experience as senior chef
exceptional proven ability of kitchen management
ability in dividing responsibilities and monitoring progress
outstanding communication and leadership skills
up-to-date with culinary trends and optimized kitchen processes
experienced in health and safety training
training related certificates
communicate with people at all levels
organised and good attention to detail

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