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about 1 month ago
Holiday Inn
Salary: Very Competitive
Location: Birmingham
Job type: Permanent
Contact: Katie Thompson
Category: Head Chef Jobs

JOB DESCRIPTION

TITLE: Executive Chef

REPORTING TO: Hotel Manager

RESPONSIBLE FOR: Kitchen Team members

MAIN PURPOSE OF JOB:

To consistently deliver the highest standards of food and Service, exceeding guest expectations within the allocated Hotel budgets.

KEY ACCOUNTABILITIES:

CUSTOMER EXPERIENCE

  • To compile new menus with specifications full training and tasting and liaising with F&B with regards to micros
  • To oversee the running of the kitchen on a day to day basis, ensuring that the correct standards are in place and if not, to redirect and control.
  • To assist in accurately responding to the needs of the business and rota staff accordingly, right people working at the right time.
  • To ensure that all internal audits for Breakfast and hygiene achieve 100%.
  • To ensure all food is delivered in a timely manner to correct standards and guest satisfaction

FINANCIAL IMPACT

  • To carry out monthly stock takes.
  • To put into place action plan for high stock holding/ high COS /low sleeper diner ratio ( where applicable)
  • To ensure that the department complies fully with Holiday Inn F&B audit standards – Revenue Capture.
  • To assist in the ordering of food in line with the purchasing guidelines and systems
  • To effectively administer and plan departmental holidays ensuring department is covered with regards to shift cover
  • To ensure Time & Attendance system is accurate on a daily/weekly and monthly basis for payroll within KPI payroll departmental spend.
  • To achieve the hotels budgeted food C.O.S. and systems in place to support the profitability of all food outlets

SALES & MARKETING

  • To continually seek to develop and improve the image and reputation of the department through your personal effort
  • To gain positive feedback regarding  on social networking and web sites

PEOPLE

  • To ensure that the level of kitchen hygiene is adhered to in line with recommendations from the food safety manual and that all Chefs have Level 2 Food Hygiene qualification
  • To ensure full compliance with HACCP
  • To  identifying training requirements and action development activities monitoring subsequently performance and evaluating against objectives set on quarterly basis
  • Ensure all new members of staff receive Departmental Induction on Day 1 and attends Hotel Induction by week 4
  • To ensure all placement students have structured training program and have reviews every 4 weeks
  • To attend and contribute to all daily/weekly team meetings.
  • To be fully conversant with disciplinary procedures and all other relevant human resources practices e.g. sickness/absenteeism/ recruitment.

KEY MEASURES:

  • Hygiene Audit :
  • Food stock result COS
  • Food flash COS
  • Heart Beat = 81%+

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