Job title: Hotel Head Chef

Salary: From 50,000 GBP

Location: Lavenham, Suffolk

Accommodation provided: Yes, on an all-inclusive basis

Charge for accommodation: 59 GBP per week

Type of contract: Permanent 4 days on 3 days off per week

Workplace description: This beautiful 15th-century building offers 4-star accommodation and a restaurant with 2 AA Rosettes for its fine food. Decorated in warm, relaxing colours, the en suite rooms combine period features with modern facilities. Each includes a flat-screen plasma TV and facilities for making tea and coffee. The on site spa has 6 treatment rooms, 2 relaxation suites, a sauna, steam room, spa boutique and an outdoor vitality pool and terrace. The hotel serves modern British cuisine in its restaurant, made using fresh, locally sourced ingredients.

Main duties and responsibilities: To prepare food items in accordance with the business demands and produce dishes to the standard set by the company and yourself.

To order, check in and correctly store all food items in accordance with the law, observing quantity, quality, size and price as agreed by the company, hotel and yourself.

Be responsible for regular checks of temperature of cooked and refrigerated foods in accordance with the law.

To obey all rules and laws of health, safety and hygiene.

To be responsible for drawing up and maintaining of records for temperature checks, HASAP's, COSHH, RIDAR within the department.

To rota staff ensuring sufficient shift cover at all times.

To assist in recruitment, induction, training of new staff in the department.

Planning and implementing of new menus including costings and recipes.

To aim to achieve or improve upon the budgeted GP.

Ensure food stocks are to the required level placing orders where necessary.

Drive the business forward by producing high quality food and the efficient running of the kitchen.

To undertake any other reasonable request made by management.

Essential criteria: Proven experience at Head Chef level for a minimum of 2 years in 4-star, rosette, award winning luxury hotels.

The ability to lead and develop a team of 10 staff, you will provide leadership, development, motivation and guidance to enable high levels of commitment and service.

A good understanding of P&L analysis, GP and menu costing, wage budgeting and purchasing

To ensure that all policies, procedures, standards and guidelines are adhered to, receipt and storage of provisions; monitoring stock rotation and ensuring that all food is labelled clearly and correctly.

Experience of monitoring health & safety, COSHH, allergens and food safety procedures and documentation.

The desire to develop menus and drive the business forward in the long term.

Passion, enthusiasm and creativity in the kitchen, ensuring high standards are maintained in the quality of food, both as to its preparation and presentation.

You must be flexible in terms of the working hours required of you.

Important Notes:

1. Applications should be made by email.

2. Applications should be in Word format only and in ENGLISH!

3. DDH Recruitment Ltd does not charge work seekers for its services.

4. All workers will be subject to UK taxation.

Please be aware that if you apply for this vacancy then you have given permission under Data Protection (GDPR) for DDH Recruitment Ltd to work with your enclosed information and CV content and to share these details with our clients. We take the receipt of your CV as your permission to proceed with your application. If you do not wish DDH Recruitment Ltd to use your details with our clients, please contact us as soon as possible