[{{ $ctrl._job.status.name | translate}}] Head Chef (Restaurant)
The Carlton Tower Jumeirah

Posted

Job description

Key Duties
• To ensure agreed food standards are maintained at all times
• To liaise with the Restaurant Manager and Senior Waiters concerning any operational needs the Outlet might need or have.
• To assist the Executive Chef in writing standard recipes which allow the restaurant to run at an acceptable food cost.
• To assist the Executive Chef in minimising payroll costs by maximising productivity and efficient scheduling of employees
• To monitor all kitchen operation costs and take corrective action where necessary to reduce expenses in liaison with the Executive Chef.
• To assist the Executive Chef in developing menus, which meet the needs of the customers.
• To be one step ahead of the business needs
• To check all preparation is going correctly following standard recipes and sizes.
• To supervise the preparation of operating equipment and that all request ions for china are given to Stewarding.
• Organise your work to achieve the standards of customer service.
• To develop menus, budgets (where applicable) and ‘specials’ which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To plan and implement in conjunction with the Executive Chef and Restaurant Manager an effective sales plan and food promotion.

Administration
• Control and allocate staff annual leave requests with Human Resources.
• Ensure staff rota is maintained in accordance with reservation booking numbers.
• Establish and control the on-going assessment and appraisal of all staff members in the TMS – Talent Management System (and conduct 1 and 2 month probationary reviews for new starters).
• Complete Monthly payroll in accordance with HR requirements through Fourth Hospitality.
• That COSHH, HACCAP and all other Operational practices are adhered to and constantly monitored.

Operational
• Costings of Menus are correct.
• To assist in writing and updating the relevant section/s of the Departmental Operations Manual.• To use, where possible, locally and seasonally available products in menus and ‘specials’.
• To check all stores (ordered previous day) are received and are issued to each party.
• To check and ensure highest quality and freshness of food/product.
• To check all fridges, mise en place at each station at beginning and end of each shift/service including quality of stocks, etc and to ensure a consistent quality of MEP
• To check all fridges and storage areas to make sure previous day's leftovers are being used in the correct way.
• To prepare and submit the purchase order for the kitchen.
• During service periods, to call orders to kitchen brigade, issue food to waiters, checking everything before it leaves the kitchen and make sure it is of the requested standard.
• Instruct and demonstrate all new dishes to staff.
• Report to Executive Chef on daily running of the kitchen
• To ensure strict adherence to manufacturers’ instructions of safe use of all equipment and understand any risks involved of operating machinery and other equipment. Request training from superiors for any new tasks.

Financial:
• To assist in the ordering of all produce in line with food cost and business levels.
• Ensure strict cost control measures are in place and adhered to.
• To ensure that the Departments operational budget is strictly adhered to, that all costs are controlled, and expenditure approved.

Requirements

• Leadership
• Excellent sense of organisation.
• Food items stock management
• To assign tasks to appropriate staff members and ensure they are working effectively as a team.
• To ensure all Hygiene, Health & Safety related trainings are given and documented for all kitchen team members
• Communication.
• Inspire and give guidance in a constructive and concise manner to all culinary team.
• Show strength, determination & leadership skills to maintain highest standard of creativity and food delivery at all times.
• Developing talents within the team

Details

Job type
Full-time
Location
London, United Kingdom
Department
F&B kitchen
Languages
English
Starting in
As soon as possible
Duration of the contract
More than 1 year
Pay range
Competitive

The Carlton Tower Jumeirah

This December, The Carlton Tower, Jumeirah will reopen its doors after an extensive and intricate renovation of the iconic London hotel.

As when the hotel was first opened, the new vision will challenge tradition while remaining faithful to its heritage and architectural legacy. The re-launch will reveal signature interiors combined with exquisite facilities and service standards crafted to show the famed Jumeirah hospitality at its very best.

This is an exciting and rare career opportunity to be part of an exceptional team at an exceptional time.

If you have passion and ambition that sets you apart from your peers, if you can deliver true craftsmanship and quality with charm and flair then join us in creating the best team in the business.

Guest Rooms
216

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