We are currently looking for an experienced and motivated Executive Head Chef to join our team at The Stafford London hotel.
This role requires a positive candidate with a proactive and results-driven approach to promote the hotel’s Food & Beverage operations as a luxury destination.
This position is key in managing and enhancing the hotel’s Food & Beverage operations, The Game Bird Restaurant, The American Bar, Private Dining, Afternoon Tea and In Room Dining.
The position will also be responsible for the management of the kitchen team, ensuring they perform at a high level, through being inspirational and motivational and developing their skills to the next level.

OUR BENEFITS INCLUDES:

• 28 days holiday which increases with length of service to a maximum of 33 days
• Private Healthcare option & Life Insurance
• A choice of rewards and lifestyle benefits
• Employee recognition programme
• Training and development opportunities
• Access to Wagestream app
• Referral Scheme: £1000 for referring a Chef, £500 for other permanent position (terms and conditions applies)
• Interest free season ticket loan
• 50% Food and Beverage discount in our venues
  If the role sounds like something you would enjoy doing and you are excited about our hotel and the team than we would love to get to know you!
  Please apply now, we are looking forward to receiving your application.
  The successful candidate must already have eligibility to work in the UK.

• To supervise the preparation of all menus, daily specialties and any other special functions.
• Instructing, briefing and supervising all Chefs in their daily tasks, and where required assist them in food preparation.
• To maintain high levels of communication between the chef management team.
• To work alongside the Managing Director, ensuring that standards of both food production and service are consistently high and that the agreed standards are maintained and regularly tested and reviewed.
• To maximise productivity and minimise labour time through effective Rotas.
• To ensure the Kitchen is always organised to meet business demands, with particular attention being given to Food Costings.
• To create and execute any weekly/monthly/seasonal changing menus as required for the Restaurant, within the agreed margins and ensure effective communication with service personnel.
• To be responsible for all food related stock items and to order all food items in accordance with business levels and to ensure that only agreed suppliers are utilised.
• To create and subsequently develop the recipe manuals/SOPs as new dishes and menus are introduced. These are to be databased and fully specified with photographs.
• Ensure all Training provided is documented and signed off by relevant staff, and that a personal development plan is in place for every member of the team.
• Responsible for ensuring all annual appraisals and probationary reviews carried out to ensure objectives set are active.
• To be responsible for implementing and continually reviewing the effectiveness of all Food Hygiene Practices and procedures to ensure that you fully comply with all food Hygiene legislation and the Company’s Food Hygiene Policy.
• Responsible for inspecting the physical aspects of all kitchen areas, cold rooms and equipment and report any defects immediately for Maintenance.
• To be responsible for ensuring all administrative work is completed in a timely manner i.e. completion of employee timesheets, rotas.