Executive Chef

at  THE BLOOMSBURY

CONTRACT: PERMANENTSALARY: EXCELLENT SALARY & BENEFITS

The Bloomsbury Hotel is looking for an exceptionally talented Executive Chef. Responsible for managing and inspiring all aspects of the kitchen, including co-ordinating the activities and training for all chefs and kitchen personnel to ensure a creative, efficient and profitable service. Maximise the profitability of the kitchen operation through effective cost controls. Maintain consistent standards of service, ensuring customer standards of service, ensuring customer satisfaction. Create a working environment that supports the organisational values.

• Oversee the running of the kitchen and ensure an excellent service to the guests
• Preparation of budgets and forecasting
• Optimising all available resources to maintain high levels of productivity and performance
• Track food costs and assist in the development of departmental budgets
• Using available management information to inform proactive continuous business improvement activity (i.e. feedback from guests), responding proactively to address and correct any areas of underperformance
• Ensure effective cost control through minimisation of waste and food allocation techniques without compromising standards and service delivery
• Set up control systems to ensure that all goods received into the kitchen are checked against delivery notes and those delivery notes are checked against invoices
• Work with finance on purchasing systems to maximize quality at the best available prices
• Take responsibility for the preparation of statistical, performance and forecast information on a weekly/ monthly basis
• Keep abreast of trends in food and drink. To visit new restaurants. To attend trade fairs on a regular basis
• Liaise closely with the Director of Sales and Marketing for a calendar or events and promotions
• Be aware and analyse all forthcoming business on a regular basis, being aware of future business requirements and make plans accordingly
• Positively approach all sales opportunities in order to maximize hotel revenue to meet budgeted targets
• Responsible for the preparation of the departmental payroll forecast on a weekly basis, controlling payroll in line with budget
• Be aware of daily arrivals and to ensure proper planning is in place to ensure guest expectations are met
• Work closely with the F&B Manager to ensure a consistency of communication is maintained
• Continuously strive to provide food of excellent taste, quality and presentation, which will exceed guests’ expectations
• Consistent delivery of the brand and proud values during yours and your team’s interactions with the guests
• Aware of all regular guests and encourage repeat business by offering a personalised service experience at every opportunity
• Maintain a high level of competitor awareness and local trends and to continue to drive the memorable luxury experiences by reaching standards of a 5 star luxury property<