Head Chef

Position: Head Chef

Reports to: General Manager

Visa Sponsorship: Visa sponsorship may be available for eligible candidates who are currently residing in the UK, subject to meeting UK Skilled Worker visa and immigration requirements.

If the following job requirements and experience match your skills, please ensure you apply promptly.

What will I get?

• Competitive salary based on experience
• Service charge (£9,000–£10,000 per annum, subject to business levels)
• Discretionary bonus of up to 20%, based on achievement of agreed KPIs
• Enhanced pension scheme*
• Enhanced annual leave entitlement, increasing with length of service
• Complimentary meals while on duty
• Private Bupa Health Plan*
• Access to the CODE App, offering exclusive hospitality benefits and discounts*
• A vibrant social calendar and employee engagement programme, including team events and seasonal celebrations

What will I be doing?

As the Head Chef, you’ll play a pivotal role in the operational excellence of the hotel’s kitchens, working closely with the General Manager. Your responsibilities will include managing day-to-day kitchen operations, leading the food preparation process, and establishing clear procedures that ensure quality and consistency across all food outlets.

Key Responsibilities:

• Foster a culture of continuous improvement and collaboration, aligned with the ethos of our Paris-based sister property, Hôtel Costes.
• Develop, cost, and manage all recipes, ensuring compliance with food safety and health & safety standards.
• Engage with guests when required to ensure their satisfaction and uphold the hotel's standards.
• Ensure all food served meets our high standards, with seasonal and trend-appropriate specials.
• Exemplify exceptional and personalised service, collaborating seamlessly with other departments.
• Plan, execute, and oversee the production of all menu items, ensuring all stations meet closing and cleanliness protocols.
• Demonstrate financial and operational acumen through requisitions, inventories, and budget management.
• Oversee staff operations, ensuring kitchen teams adhere to high standards of hygiene and presentation.

Team Management

• Adjust staffing levels to meet restaurant demands and coordinate team schedules, including holidays.
• Lead pre-service briefings and participate in key departmental meetings, ensuring clear communication and alignment.
• Ensure consistent training and compliance with hygiene and appearance standards across all shifts, including night teams.

Goals and Objectives

• Achieve the COS budget target, consistently reviewing results and expenditures to maintain financial efficiency.
• Continuously monitor and respond to guest feedback across all platforms, refining procedures as needed.
• Foster high morale and maintain a low staff turnover rate by promoting a positive work environment.

Financial Performance

• Use KPIs and financial targets to assess department performance and develop future strategies.
• Control labour and payroll costs, ensuring all resources are utilised efficiently and accounted for, and that payroll ratios align with sales.
• Maintain strict control of food costs, ensuring stock follows the “first in, first out” principle.

Food Safety and Compliance

• Ensure compliance with all relevant Health & Safety and Food Safety regulations, actively participating in the Health & Safety Committee.
• Implement and oversee the Hazard Analysis and Critical Control Point (HACCP) plan, ensuring all team members adhere to food safety standards.

What are we looking for?

• Minimum of four years’ experience in luxury or high-end hotels, in senior culinary roles such as Head Chef or Executive Chef.
• Proven leadership skills with experience managing kitchen brigades of 16 or more team members.
• Degree or Diploma in Culinary Arts from a recognised institution.
• Possession of a Level 3 or Level 4 Food Safety certification(mandatory requirement).
• Additional certification in Food Safety or Hygiene is highly desirable.
• Experience in preparing for and successfully passing EHO (Environmental Health Officer) inspections.
• Flexibility to work weekends and adapt to business needs. xwzovoh
• Proficiency in French is an advantage.

*Upon successful completion of the probation period