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Job description for Chef
Oversee the Operations of the restaurants within the hotel
Create and implement new items for the menus, including using seasonal and locally sourced produce with the ability to include regional specialities
Monitor & controlling kitchen flow
Operate within controlled budgets, cost dishes etc. analyse future purchasing to prevent over / under buying
Able to communicate clearly in and possess a good command of verbal and written English. Additional language skills (Greek, French or Italian) would be a distinct advantage and benefit
A minimum of 2 years experience working within a 4* / 5* star establishment as Head Chef or 3/4 years as Senior Sous Chef who is ready for their next career move
Able to devise and create inventive dishes using local, seasonal produce
Excellent Customer Service Skills and ability to understand and respond to individual guest’s needs and requirements
Exceptional communication and presentational skills
Ability to think on your feet and under pressure whilst maintaining a positive outlook and attention to detail and solve problems quickly
Excellent time management, able forward plan and prioritise tasks to ensure work load is balanced and urgent situations are dealt with immediately. Ability to multitask
Ability to work as and manage a small team and work independently and use initiative
Basic First Aid Skills and procedures
Computer & Literacy Skills:
Experience of or a good working knowledge of using a computerised ordering system.
Basic math’s / financial calculations.
Personality: Outgoing, confident, positive, focused, mature, reliable, empathetic, attentive, discreet, tolerant, responsible and accountable, team player but equally able to work independently and without supervision, well presented.
Personal Situation: The role will require you to be of a mature outlook and approach. If you are able to spend up to 7 months away from home with no domestic commitments that could have a diverse effect or distraction on your employment, then this is an excellent opportunity to join an established family operated business with the potential to grow and develop with us.
Control stock requirements & purchasing / replenishment, operate stock takes, prevent excessive wastage / spoilage
Manage a small team of cooks (Sous /Commis)inc. Hiring, training & disciplining and overseeing performance
Positively & politely deal with guest enquiries and complaints
Comply with all Health & Safety requirements and ensure rest if team do too
Oversee catering for special events ie. Weddings, Baptisms