Head Chef

Bakewell Cp Source: WhatJobs

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HEAD CHEF, BAKEWELL AREA, MULTI ROSETE HOTEL, £53,000 PACKAGE + BONUS

ROSETTE WINNING RESTAURANT, HIGH END BESPOKE BANQUETING

SHORT TERM ACCOMMODATION AVAILABLE FOR RELOCATE, 4 DAY WEEK

The Benefits include:

Superb salary
Full menu autonomy alongside the group executive chef
4 days over 7, you create a working rota
48 hour working week
Fully refurbished modern kitchen with all the latest kit and equipment
Pension scheme
Accommodation options available for relocate
Build on the superb reputation this stunning hotel already holds
Work in a multi rosette kitchen and have the freedom to showcase your talents!

About Our Client

Our independent clients operate this prestigious hotel & fine dining restaurant, based in the stunning Derbyshire countryside, with bespoke banqueting & are looking to recruit an exceptional Head Chef to lead the kitchen team & oversee the food operation for this multi outlet venue to a very high culinary standard.

Boasting a multi-award-winning restaurant, proudly holding multiple AA Rosettes, the hotel's commitment to culinary excellence and innovative gastronomy has positioned the hotel as a leader in the fine dining scene locally and nationally

Role Overview

As the Head Chef, you will be the driving force behind the talented kitchen teams in this multi outlet hotel, responsible for maintaining the high standards of culinary excellence while pushing the boundaries of gastronomic innovation. This role requires a passionate, creative, and highly skilled individual with extensive experience in 5‑star hotels and rosette‑awarded restaurants.

Key Responsibilities

Menu Development and Innovation: Create and continuously refine seasonal menus that showcase your culinary expertise, creativity, and commitment to using the finest, locally-sourced ingredients. Develop signature dishes that elevate our restaurant's reputation and keep us at the forefront of fine dining.
Kitchen Management: Oversee all aspects of kitchen operations, including staff management, inventory control, food cost management, and maintaining the highest standards of food quality and presentation.
Team Leadership: Lead, mentor, and inspire a team of skilled chefs and kitchen staff. Foster a positive work environment that encourages creativity, teamwork, and professional growth.
Quality Control: Implement and maintain rigorous quality control measures to ensure consistency in food preparation, presentation, and taste across all dishes.
Health and Safety Compliance: Ensure strict adherence to food safety regulations, hygiene standards, and health and safety guidelines in the kitchen.
Supplier Relations: Develop and maintain relationships with local and international suppliers to source the highest quality ingredients. Negotiate contracts and manage supplier performance to ensure consistent quality and value.
Financial Management: Work closely with the management team to set and achieve financial targets, manage food costs, and optimise kitchen efficiency without compromising on quality.
Customer Experience: Engage with guests when appropriate, providing insights into the menu and enhancing their dining experience. Be responsive to customer feedback and adapt menus and dishes accordingly.
Training and Development: Implement comprehensive training programs for kitchen staff to maintain and improve culinary skills, knowledge of ingredients, and adherence to restaurant standards.
Innovation and Trends: Stay abreast of culinary trends, new techniques, and emerging ingredients. Incorporate innovative approaches to keep our menu fresh.

If this sounds like the ideal position for you then send your CV and cover letter through the link here, to hear of similar positions in the region & beyond then give Eddy Nuttall a call here in the Dish hospitality Offices

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