On behalf of THE SPINIFEX HOTEL DERBY we are looking for Head chef for Derby, 6728 location.
Job duties / Responsibilities:
Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.
Major functions:
Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
Establish and maintains job methods and cooking standards to maintain high quality of food and services.
Inspect food and produce delivered to the hotel for quality assurance.
Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.
Financial responsibilities:
Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
Control food costs in line with agreed targets set with the hotel manager.
Use hotel approved menu costing tools to cost out all menus.
Control food costs by minimising spoilage and wastage as well as stock rotation.
Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
Review costs and revenue results against budget taking any remedial action that is required.
Constantly assess use of all resources in order to maximise kitchen profitability.
Ensure that ordering is performed according to requirements and take advantage of any special buys that are advantage to the hotel.
Liaise with all suppliers to ensure correct pricing and quality is maintained at all times.
Working with the Hotel Manager look at local suppliers where possible and with HACCP guidelines to be active participants in the local community.
Review Invoices regularly to ensure that quality, quantity, and pricing is correct.
Human resources and development
In conjunction with the hotel manager prepare rosters in accordance with legislation and business needs.
Always maintain a professional appearance and lead by example.
Assess and review the performance of all kitchen personnel.
Provide support to staff through appropriate training, evaluation, feedback, and relevant meetings.
Be aware of all fire and safety procedures within the hotel and ensures that all kitchen personnel follow these procedures.
Skills and Experiences
Guest/Customer Service
As and if required meet with guests to discuss any specific dietary requirements or special requested.
Always project a positive image of the hotel to guests, suppliers, and contacts.
Promotions/Specials/Events/Brand Awareness/Sponsorship
Working closely with the hotel Manger to participate and assist with promotional activity.
Promote internal specials and promotions daily to ad and assist with food spoilage and waste.
Location: Derby, 6728
Salary: $73,150 Annually
Job duties / Responsibilities:
Objective:
Responsible for the leadership and direction of all personnel engaged in the kitchen. Responsible for the production of high-quality food products at a cost effective and consistent level in line with budget and management objectives. Responsible for generating new menus with the input of the relevant kitchen team members, hotel management and director.
Major functions:
Responsible for the direct supervision of staff in all kitchen areas. Maintain and upholds all relevant legal requirements and administrative duties and fortnightly rosters.
Establish and maintains job methods and cooking standards to maintain high quality of food and services.
Inspect food and produce delivered to the hotel for quality assurance.
Ensure that all areas fulfil all requirements regarding hygiene and cleanliness in work methods.
Ensure that HACCP is fully implements in all kitchen work practices and kitchen areas.
Ensure that all kitchen equipment is in working order and liaise with the hotel manager regarding maintenance requirements.
Daily kitchen staff meetings. (IE Specials, Plating consistency, Functions and the like)
Seasonal menus and food costings. Presented 2 weeks prior to Hotel Manager for sign off. This will allow sufficient time to order & Advertise.
Kitchen Control costs (Food and Labour) without compromising standards and improving gross profit margins.
Financial responsibilities:
Supervise food preparations, cost, quality and quantity inventories, portions control and menu planning.
Control food costs in line with agreed targets set with the hotel manager.
Use hotel approved menu costing tools to cost out all menus.
Control food costs by minimising spoilage and wastage as well as stock rotation.
Conduct accurate stocktake and perform all EOM procedures in agreed timeframe with accounts.
Review costs and revenue results against budget taking any remedial action that is required.
Constantly assess use of all resources in order to maximise kitchen profitability.
Ensure that ordering is performed according to requirements and take advantage of any special buys that are advantage to the hotel.
Liaise with all suppliers to ensure correct pricing and quality is maintained at all times.
Working with the Hotel Manager look at local suppliers where possible and with HACCP guidelines to be active participants in the local community.
Review Invoices regularly to ensure that quality, quantity, and pricing is correct.
Human resources and development
In conjunction with the hotel manager prepare rosters in accordance with legislation and business needs.
Always maintain a professional appearance and lead by example.
Assess and review the performance of all kitchen personnel.
Provide support to staff through appropriate training, evaluation, feedback, and relevant meetings.
Be aware of all fire and safety procedures within the hotel and ensures that all kitchen personnel follow these procedures.
Skills and Experiences
Guest/Customer Service
As and if required meet with guests to discuss any specific dietary requirements or special requested.
Always project a positive image of the hotel to guests, suppliers, and contacts.
Promotions/Specials/Events/Brand Awareness/Sponsorship
Working closely with the hotel Manger to participate and assist with promotional activity.
Promote internal specials and promotions daily to ad and assist with food spoilage and waste.
Location: Derby, 6728
Salary: $73,150 Annually
