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| Head chef | |||||
| Job viewed | 50 times | ||||
| Date posted | 13 Jun. 2009 - 22:42 | ||||
| Job title | Head chef | ||||
| Job description | Rydges Kensington Plaza hotel is a 4 star, 89 bedroom hotel in central London and we are currently recruiting for a Head Chef.
The property has conference & banqueting facilities with a capacity of 100 pax, a main restaurant which offers breakfast and dinner daily, small bar area and 24 hour room service. Excellent opportunity for an experienced Sous Chef looking for a progressive and challenging role. Job Description: Fundamental Requirements: Work with General Manager and Assistant Manager keeping them informed of F&B issues as they arise. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Hotel standards. Understand, implement and monitor corporate promotions in outlets Know and enforce all local health department sanitation laws. Create and implement menus including food cost analysis etc. Control and manage employee staff meals. Compute daily food cost. Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Direct and train all chefs to ensure adequate operation in all outlets. Create menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, receiving daily inventories etc Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. General Requirements: Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Maintain high standards of personal appearance and grooming. Comply with Rydges standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Qualifications- Minimum Requirements: Education & Experience: A min 2-year culinary degree and at least 5 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Excellent opportunity for an experienced Sous Chef looking for a progressive and challenging role. Salary £26,000 Gross. Please email your resume to the attention of the General Manager, Joanna Carruthers: joanna_carruthers@rydges.co.uk Joanna_carruthers@rydges.co.uk Only shortlisted candidates will be contacted to attend an interview. |
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| Job type | Full-time | ||||
| Job location | Rydges Kensington Plaza Hotel **** | ||||
| Salary | £26,000 gross | ||||
| Company information |
- Company website: http:// |
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| Contact information |
Telephone: Joanna Carruthers, General Manager E-mail: joanna_carruthers@rydges.co.uk |
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