Head Chef

at  Great Hallingbury Manor

You will be a Head Chef who thrives in a changing environment to bring a wealth of knowledge, skills and experience to our team. With the Hotel undergoing significant refurbishment, and newly built lodges, Great Hallingbury Manor is an exciting proposition to be a part of.
You should have demonstrable flare; inventive and creative in designing menus that are innovative and cost effective, but most importantly are enticing to our guests!

KEY REQUIREMENTS OF A HEAD CHEF:

• Outstanding cooking skills- across multiple cuisines
• Proven skills efficiently running the pass with a high volume of covers on busy shifts
• Excellent communication skills both written and orally.
• Evidence of managing a Team within a Catering / Hotel environment.
• Superb Customer Service skills.
• The ability to write menus that are both creative, costed and profitable.
• A cooking qualification such as Diploma, NVQ or SVQ, preferably to Level 3 or above
• Strong networker to engage with a variety of suppliers, sourcing best quality produce to meet exacting standards.
• Experience as a Head Chef with the minimum of 3 years’ evidence of running a successful Kitchen.
  If the above sounds like an ideal fit for you, please get in contact with us, we look forward to hearing from you!
  We offer a great environment where you get to influence and shape the menus you’re delivering, you guide and mentor your team and are a key part of your site’s success.
  Surya Hotels is one of the UK’s leading niche hotel groups, with a rapidly expanding portfolio of outstanding properties, situated in some of the UK’s most idyllic settings, from historic Suffolk and Norfolk towns, Essex City or coastal resorts to picturesque Surrey villages.
  Our hospitality family has a ‘best in class’ ethos to exceed our guest expectations; creating experiences that embrace our heritage locations, our people and the communities we work within.
  We aim to consistently deliver best in class experiences with personality and warmth. From our warm welcome, to our ‘See-you-again-soon’ Goodbye.
  Stay. Explore. Discover.

• Responsible for all operational aspects of the Kitchen and its success.
• A Fantastic and enthused Chef- great presentation and cookery every time- that inspires your brigade
• To support the General Manager with the management of the Kitchen Division including controlling budget, cost of goods, rota planning and performance management.
• Development and design of new dishes and menus- working with the Group Executive Chef and Group Executive Pastry Chef.
• Manage the day to day food administration ensuring systems compliance, through Alert65.
• Ordering stocks, taking deliveries of produce and stock rotation of food stuffs, auditing equipment and standards.
• Control costs through correct stock ordering and minimising wastage, forecasting and managing workload.
• Maintain a professional kitchen, with a positive attitude and proud workforce
• Implement a Kitchen “strategy” that is based upon our Core Values.
• Delegate, lead, coach and manage your Team appropriately.
• Ensure all documentation, i.e. daily/ weekly/ monthly checks are completed as necessary and carried out as per the Hotel and Company Standards.