Executive Chef

Recruiter
Location
Margate, Kent
Salary
Competitive Salary
Posted
03 Oct 2017
Closes
31 Oct 2017
Job Function
Executive Chef
Contract Type
Permanent
Hours
Full Time

It is a transformational time for Dreamland Margate and we are seeking an
experienced Executive Chef to join the team on a full-time/permanent contract.

You will be responsible for managing the smooth and efficient operation of the kitchen to ensure the company’s reputation for food quality is maintained at all times.

Roles & Responsibilities:
• To plan, prepare, cook and present food to the standards required by the
company


• To ensure that the company’s reputation for excellent food and service is
enhanced with the guests


• To control portion size and monitor waste


• To ensure supplies are correctly issued, used and accounted for to carry out stock takes and food rotation procedures


• To maintain records relating to food production activities and supplier
information as required by the Head of Food & Beverage


• To consistently look at ways to develop new and relevant product ideas in
conjunction with the food development team


• To ensure Health and Safety and Food Safety Standards are maintained in
line with company policy


• To set objectives and be responsible for the day to day running of the kitchen including supervising the recruitment and selection process to ensure that if effectively meets the need of the location

• To ensure staffing levels are adequate and relevant in line with shift patterns and recognised busy periods

• To assess employee performance and recognise training needs and potential as appropriate

• To hold team meetings on a regular basis to communicate targets, standards required and company information.
Client Service:

• To ensure that guests are given a prompt and efficient service and
expectations are consistently exceeded
• To be guest focused at all times, approachable and quick to exceed
expectations in fulfilling guest needs

• To ensure all food is cooked, presented and served in line with company
standards, using innovation in the method and style of presentation and food
service

• To ensure that you deliver what you promise to the guest, client and team

• To ensure that all agreed service objectives are met in line with guests
expectations

• To deal with complaints about food in accordance with the company’s
procedure.

People Management:
• To assess kitchen team performance and recognise training needs and
potential as appropriate

• To ensure training is carried out in line with the company training policy to
meet the needs and requirements of the individual and the company

• To ensure that all employees are knowledgeable and motivated about their
roles and the business through effective induction, accurate job descriptions
and on the job training

• To develop the team by empowering them, supporting them, encouraging
them and maintaining an ‘open door’ policy

• To motivate and lead by example

• To treat your team at location as you would expect to be treated
Financial Management:

• To ensure that all standards of food preparation and service are established
and achieved in line with locations budget

• To consistently look at ways of maximising income through effective
purchasing via nominated suppliers and creative merchandising

• To maintain budgetary records and ensure that all budgets are adhered to,
unless exceptional circumstances arise

• To order all necessary food, dry goods and equipment, obtaining best buys in line with directives from Supply Chain

• To complete, on a weekly basis, a stock take and evaluate and calculate the cost of sales results, in line with operational standards that may be updated from time to time

Health & Safety, Food Safety, the Environment:


• To ensure that the kitchen meets statutory and company requirements of
Health and Safety, Food Safety and environment legislations and procedures
• To conduct Food Safety and Health and Safety Risk Assessments and ensure that all standards and procedures with regard to Hygiene and Safety are established and maintained in line with the company manual
• To ensure all kitchen staff and high risk food handlers are trained to the
appropriate standard
• To ensure all appropriate staff are trained on the use and cleaning of
dangerous equipment
• To ensure all equipment is well maintained and is in good working order
• To make recommendations for renewal and replacement of equipment when required
• To establish and maintain location cleaning schedules
• To ensure that all company procedures and work instructions are fully
understood and practised by all employees
• To attend all health and safety training courses as required.
• To promote and encourage environment improving initiative, as appropriate
within the business

Additional Responsibilities:
• To take responsibility for contributing towards your own development with the guidance of your Manager and attending training courses as identified
• To show commitment to company values in all aspects of your role
• To act as a positive ambassador for the business
• To attend to any reasonable request made by the company

Essential:
• Good secondary education
• NVQ qualification or equivalent
• Excellent craft skills background
• Successful progressive background in catering
• Basic and Intermediate Food Hygiene Certificate
• Strong man management experience
• Ability to display a real passion for food and customer service
• Excellent organisational skills
• Ability to plan ahead
• Demonstrate analytical approach to problem solving
• Ability to work on own initiative
• Excellent communicator at all levels
• Good numeracy skills
• Natural flair and ability in motivational techniques
• Proficient at working with computers
• Good delegation and influencing skills
• Flair and innovative with menus and food presentation
• Good negotiating skills
• Effective at time management
• Flexible and reliable - shift pattern will include weekends and evenings
• Smart, clean appearance, high standard of personal hygiene
• Confident, lively and outgoing personality
• Approachable, friendly and cheerful
Respectful and able to gain respect

Desirable:
• Management of large size kitchen
• Professional training in presentation and negotiation skills
• Qualification in training and development
• Keen to continue self-development within current role and ambition for
further promotion or growth
• Professional training in leadership skills

To Apply: Applications should send a CV for the attention of Human Resources to recruitment@dreamland.co.uk.

Please note that candidates whose applications will be progressed, will be
contacted within one week of the closing date.

Apply for Executive Chef

Already uploaded your CV? Sign in to apply instantly

Apply

Upload from your computer

Or import from cloud storage

Your CV must be a .doc, .pdf, .docx, .rtf, and no bigger than 1MB


4000 characters left


By applying for a job listed on The Caterer Jobs you agree to our terms and conditions and privacy policy. You should never be required to provide bank account details. If you are, please email us.