Head Chef - Welwyn, Hertfordshire

Head Chef - Welwyn, Hertfordshire 

Location                Golf Clubhouse

Reports to             Operations Manager

Liaises with          All members of the kitchen brigade; service staff, Sales & Events Team; Personnel and all Management

Job Purpose 

Responsible for all food and banqueting production within the Golf Clubhouse and Half Way House.  Develop menus (in conjunction with Operations Manager), food purchase specifications and recipes.  Undertakes and supervises production of all food and helps develop and monitor food and labour budget for the department.  Maintains highest professional food quality and safety standards.

Job Tasks             

• Prepare, cook and present to a high and consistent standard;
• Within the limits of established policies, procedures and food standards,  oversees and directs all aspects of the kitchen operation;
• Requisitioning, ordering and receiving of all foodstuffs to required standards and for the smooth running of the kitchen;
• Plan and cost menus, taking into consideration guests, marketing conditions, popularity of various dishes, costs and presentation whilst being aware of present day trends;
• Supervise staff on a day to day basis, highlighting any action required for training, welfare or discipline in the kitchen. 
• Conducts regular appraisals of team;
• Ensure the budgeted food cost percentage is achieved and optimise turnover and departmental profit;
• To be responsible for weekly forecasting, rostering and holiday monitoring and managing lieu hours inline with seasonal/business trends.
• Submitting on a weekly basis timesheets for actual hours worked against forecast and completing appropriate paperwork inline with Company procedures and deadlines set;
• Take immediate action to rectify customer complaints;
• Ensure the security of the stores and fridges;
• To attend daily/weekly meetings and training courses as may be necessary;
• To maintain and monitor kitchen porter work practices and hygiene;
• Consult with the Events Team regarding all weekly events and ensures regular daily monitoring of the internal online events schedule/itinerary for changes;
• Liaises with clients regarding menus and special requirements;
• Responsible for ensuring that all Company standards regarding Food Hygiene and Health & Safety matters are achieved/monitored.
• Maintain acceptable records to provide evidence of due diligence;
• Maintain all required legislative controls and records, including temperature control in accordance with HACCP Procedures and Risk Assessment;
• Ensure that all working areas are kept clean and tidy on a day to day basis according to statutory regulations and standards;
• To minimise risk through hazard spotting and safe working practices and to take appropriate action ie: Maintenance book, memos, etc.;
• Establishes controls to minimise food and supply waste;
• To report, and where possible, take action about incidents of accidents, fire, loss, theft, damage, unfit food or other irregularities;
• Plans and manages the employee meal program;
• To maintain a professional attitude and helpful manner;
• To be flexible in order to maintain customer care and satisfaction;
• To present a well-groomed appearance, wearing the correct footwear and uniform.

Candidate Profile Qualifications

• Must be educated to GCSE/O’ Level standard
• Level 2 Award in Food Safety in Catering essential
• Level 3 Award in Food Safety in Catering desirable (if not held, must be willing to undertake qualification)

Work Related Experience

• Previous Head Chef experience in a very busy, quality establishment
• Previous Banqueting experience, in a busy, quality establishment  
• Previous experience of carrying out Risk Assessments
• Previous experience of managing and training staff

Personal Qualities

• Must posses the desire to generate customer satisfaction
• Excellent spoken
• English Ability to communicate effectively with all staff/management essential
• Ability to work in a pressurised environment
• A confident and professional approach is essential
• Ability to work and think quickly
• Ability to cook to minimum 1 rosette standard

This job description cannot be exhaustive due to the nature of the hospitality and leisure industry.  Therefore the jobholder can be required from time to time to carry out additional tasks as requested by the Company.