Head Chef Head Chef
Job Description
Head Chef – nr Evesham area
£50k salary plus service charge,pension,company discounts
Presently working with this luxury hotel client in their busy hotel operation in this superbly appointed venue and in one of the best locations in the area,close to Evesham approx 20 minutes travel.
The client is looking for a hands on Head Chef to lead the team in the day to day operations and to manage the kitchen and team.
You will be involved in all aspects of the kitchen and be able to have a key role in creating dishes for the menus with a modern menu offering a wide variety and mixture of dishes as well as using local and fresh seasonal produce when available.
The venue offers over luxury bespoke bedrooms,catering to the discerning guest and offering a farm to fork concept using all local,fresh and seasonal produce.
The hotel restaurant is award winning and is well known for the food and service in the area as well as national recoginition serving breakfast,lunch and also catering for events,weddings etc.
You will be working with and leading a team of chefs and KP’s and create a positive work environment for the kitchen and interacting with the front of house department in F&B as well as the rest of the departments in the hotel.
The venue also caters to the corporate markets and also offers bespoke events which includes guest working with local experts to explore the local area and learn more about local nature and then be able to cook what the guest have been able to forage.
You will also as Head Chef be involved in this area of the business and teaching techniques and skills to the client in a purpose built operation based on site.
The main part of the role as Head Chef is to lead lead the team, ensuring the food is served to the highest of quality, all health & safety aspects of the business are compliant & undertake the training/recruitment of future kitchen team members ranging from KP’s to all levels of chefs in the kitchen.
The client requires the chef to work over 5 days and manage the teams rotas and costs and this will also be for food cost controls to achieve budgets in line with agreed targets.
Contact Mark for more details,call 07392 847414 or email mark@mdr.limited
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