Head Chef

Company Description Novotel Nottingham Derby is a 4-star hotel located in Long Eaton, between Nottingham and Derby. Also, just off junction 25 of the M1. Offering newly refurbished rooms with king-sized beds as standard also family rooms available, our features which we have a lovely restaurant and a lobby bar.

Be responsible for the kitchen operation and maintaining the agreed standards of food in the kitchen. To liaise with the Hotel General Manager at all times, discussing all aspects of the kitchen on a regular basis. To confer with the Hotel General Manager on present and proposed practices and procedures.

include/Key areas of responsibilities

• To be totally responsible for controlling all aspects of daily operation of the kitchen.
• To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
• To make regular inspection of the kitchen and food preparation areas. To observe the conditions, methods and progress of preparation methods.
• To maintain a strict control on all food items issued from the kitchen.
• To ensure that all orders are prepared according to the instruction on the appropriate check.
• To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.
• To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.
• To prepare new menus for the kitchen as required, in conjunction with the General Manager, ensuring all menus are costed before being implemented.
• To ensure that all staff are trained to the required hotel standards and are aware of the specifications for all new dishes.
• To ensure that orders placed at the specific times for all fresh produce.
• To check all goods delivered against the relevant documentation and check also for quantity and quality.
• To make demonstrations and support the operations when necessary to improve preparation, methods and standards.
• To consult and confer with the General Manager regarding the changing or replacing of equipment, fixtures and procedures throughout the department.
• To maintain food cost percentage within the budget.
• To co-ordinate with the maintenance department for the proper maintenance of all kitchen equipment.
• To interview applicants for vacancies within the department, working with the Personnel and training Department on employment and other related matters.
• To compile duty rosters in accordance with forecasted levels of business and with particular reference to adequate staffing levels during the working day.
• To ensure accurate records of staff rosters, sickness and absence are maintained.
• To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times.
• To hold regular meetings with kitchen brigade, encouraging communication within the department.
• To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act.
• To be aware of and comply with Food and Hygiene Regulations.
• To wear any appropriate protective clothing provided by or recommended by the company.
• To report any defects in the building or equipment according to the hotel procedures.
• To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures.
• To attend company training if required to.
• To action any other reasonable requests made by management.

To be flexible

• Have a “can do” attitude
• Be able to prioritise, organise and manage a team and large work load
• Able to provide work of a high standard and to execute duties with an eye for detail
• To ensure provision of first class customer service by all kitchen team members, setting a personal example at every opportunity
• To develop and manage relationships with internal and external customers
• Considers the business when creating customer experiences and services
• Take full accountability for all decisions and how they impact others
• Manages own and team development; sets development objectives and achieves them
• Supports and monitors the development of direct reports through regular feedback
• Delegates projects to enable development
• Encourages open and regular communication across the organisation
• Sets clear expectations
• Includes relevant people in decision making, from all levels
• Appreciates the value of both tradition and new ideas
• Spots commercial opportunities and shows how they can be achieved
• Shares and manages resources effectively
• Establishes and monitors processes and systems
• Plans and drives change
• Cultivates a supportive environment where it is okay to challenge and makes mistakes
• Considers the demands on other parts of the business as well as their own
• Gives praise little and often Knowledge, Education & Qualification
• O’level/GCSE
• Intermediate food hygiene certificate
• Menu development and implementation
• COSHH training
• First aid training
• A working knowledge of P & L accounts and budgeting A working knowledge of staff planning, training and development (including payroll & rotas)
• Working to Head Chef level or ready to take the next step up to Head Chef
• Knowledge of wines, spirits and food service
• Has proven experience of creating own trademark dishes
• Has proven experience of training and developing kitchen teams

A passion for food and service

• A creative flair
• Flexible approach to working hours
• Live within a reasonable commuting distance to the hotel
• Think Customer
• Communication & Trust
• Taking Personal Responsibility
• Encouraging Excellence & Commercial Success
• Working Together

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