Head Chef based in Lossiemouth, Scotland

We are presently looking to recruit a Head Chef for a Hotel based in Lossiemouth in Moray Scotland.

This is an ideal opportunity for a Head Chef to implement their Menu, Food Style, Systems and Standards from the beginning with the revitalisation and re-launch of the hotels Food and Beverage offering

Ideal candidates must:

Have previous experience in a similar role and be able to demonstrate business / industry awareness with experience in functions, tour groups and mid - large volume catering.

Must have experience of managing and developing a kitchen team.Must be knowledgeable and creative with food and menus.

Must have previous experience of controlling food costs and working towards departmental budgets

Must be courteous and focused on providing a consistently high standard of customer service.

Must be standards driven and detail-orientated with the ability to organise and plan ahead.

Must have the ability to lead, multi-task, and make sound decisions in fast-paced environment.

Must be computer literate.

Key Responsibilities:

Manage, supervise, and participate in the preparation of food for all food & beverage offerings.

Ensure that all food is produced in a timely and efficient manner and meets the highest standards of taste, quality and presentation.

Assist with developing new menus based on food trends, regional tastes and client request.

Track food costs and assist in the development of departmental budgets.

Ability to manage the varying aspects of the hotels day to day business alongside a busy non-resident aspect.

Ensure implementation of effective cost controls without compromising standards of service.

Ensure adequate resource planning and effective recruitment of kitchen team members.

Set and review departmental objectives and provide performance feedback through appraisal process and job chats.

Ensure awareness and compliance with all Health & Safety work practices.

Responsible for managing all aspects of the kitchen, including co-ordinating the activities and training for all chefs and kitchen personnel to ensure a safe, efficient and profitable service.

Maximise the profitability of the Kitchen operation through effective cost controls.

Maintain consistent standards of service, ensuring customer satisfaction while creating a work environment that supports the organisational values.

Please reply to this advert with your CV in the first instance.