Job Title: Head Chef

Location: Near Falmouth

Salary: £40,000 - £45,000 per annum (depending on experience)

Hours: 44 hours per week, over 4 days

Job Description:

My client are seeking an experienced and passionate Head Chef to lead their culinary team at this prestigious 4-star hotel. The ideal candidate will possess strong leadership skills, a creative flair for menu development, and a keen focus on cost control and gross profit (GP) management.

To apply submit your CV or for more information give Steph a call at Winners Recruitment, Truro.

Key Responsibilities:

- Menu Development: Create innovative and seasonal menus that reflect current culinary trends while meeting the expectations of our guests.

- Cost Management: Monitor food costs and inventory levels, ensuring adherence to budgetary guidelines. Implement strategies to minimize waste and maximize profit margins.

- Team Leadership: Manage, mentor, and train kitchen staff, fostering a positive and collaborative work environment. Conduct regular performance reviews and provide ongoing professional development opportunities.

- Quality Control: Maintain the highest standards of food quality, presentation, and hygiene in accordance with health and safety regulations.

- Supplier Relations: Build and maintain relationships with suppliers to source high-quality ingredients at competitive prices. Negotiate contracts and manage orders effectively.

- Operational Efficiency: Streamline kitchen processes to improve efficiency and service speed while ensuring consistent food quality.

- Guest Satisfaction: Collaborate with the front-of-house team to ensure a seamless dining experience for guests, addressing any concerns or special requests.

Qualifications:

- Proven experience as a Head Chef or in a similar role in a 4-star hotel or fine dining establishment.

- Strong knowledge of food safety and hygiene regulations.

- Excellent leadership, communication, and organizational skills.

- Ability to work well under pressure and manage multiple tasks.

- Proficiency in menu planning and cost management.