OVERVIEW

Nestled in the heart of Ayrshire, the four-star Gailes Hotel & Spa is one of Ayrshire’s premier wedding venues, home of the stunning Si! Spa, and a sensational family run hotel with 42 luxury bedrooms and suites. Renowned for its welcoming staff and exemplary service, guests at The Gailes will enjoy a most memorable stay.
We are seeking a passionate and skilled Senior Head Chef to lead our culinary team. The ideal candidate will be accountable for the daily operations of the 2 kitchens, ensuring that food preparation and production meet the highest standards of quality and safety. This position is perfect for someone who thrives in a fast-paced environment and is eager to contribute to a dynamic team within the hospitality industry.

EXPERIENCE

• Previous experience as a Head Chef in high volume restaurants and banqueting venues.
• Full knowledge of food safety practices and regulations.
• Demonstrated ability to manage a team effectively while fostering a positive working atmosphere.
• A passion for hospitality and commitment to delivering exceptional dining experiences.
• Ability to work under pressure while maintaining attention to detail.
  If you are an enthusiastic Senior Head Chef with a flair for culinary creativity and strong leadership skills, we invite you to apply for this exciting opportunity. Join us in creating memorable dining experiences!
  Job Types: Full-time, Permanent
  Pay: £45,000.00 per year

Benefits:

• Cycle to work scheme
• Discounted or free food
• Employee discount
• Free parking
• Gym membership
• Health & wellbeing programme
• On-site gym
• On-site parking

Work Location: In perso

• Lead in the preparation and presentation of high-quality dishes, ensuring consistency and adherence to recipes.
• Lead and guide kitchen teams, providing guidance and support to ensure efficient food production.
• Maintain strict food safety and hygiene standards in compliance with health regulations.
• Collaborate with the Group Executive Head Chef in menu planning, including seasonal specials and daily offerings.
• Manage inventory, including ordering supplies and minimising waste through effective stock control.
• Train new kitchen staff on food preparation techniques, safety protocols, and kitchen operations.
• Ensure that all kitchen equipment is maintained properly and report any issues promptly.