Head Chef

Position

Head Chef

Locations

Manchester Conference Centre

Benefits

  • Competitive Salary
  • Company Pension
  • Health Club Membership
  • Extensive Training

    • Description

    • Job Title:                 Head Chef
    • Responsible to:        General Manager
    • Responsible for:       All Chefs, Kitchen staff and Kitchen porters
    • Key Relationships:    General Manager, HOD’s

     

    Main Purpose: To lead the planning and preparation of all food production requirements, agreeing all kitchen personnel tasks and duties accordingly, on a day-to-day/week-to-week basis. Also, to take the leading role for maintaining agreed Best Practice standards, in liaison with Deputy Manager


    Specific Responsibilities                           

    • Agrees, implements, monitors and reviews the agreed food production and service standards, reporting to the General Manager and in liaison with the Kitchen team and the Deputy General Manager
    • Under the direction of the General Manager, liaises with approved suppliers for prospective purchases, and places orders for the purchase of ‘best value’ food produce
    • Coordinates the devising of dishes and menus from all Chefs, ensuring that Best Practice and budget targets and GP are considered and agrees implementation
    • Monitor and review the HACCP food safety system continuously, in liaison with the Deputy General Manager
    • Supervises all food preparation and production, providing  support and coaching where needed to other Chefs.  Ensuring a hands on approach to the production of the food.
    • Participates in Catering Management meetings on a regular basis in order to agree day-to-day services and make alternative plans for any changes which are agreed/occur
    • Liaises with F&B Supervisors, for the organisation of cleaning & hygiene maintenance of the food production and service areas  
    • Ensures that daily communication is maintained in order that all Kitchen personnel are informed and, where appropriate, consulted regarding operations
    • Carries out on-job training and skills coaching for all Kitchen personnel on a regular basis, covering the latest agreed standards and Best Practice
    • Any other duty deemed necessary by management. 
    • Duty Management shifts when required.                   
    • Additional Basic and Intermediate Food Hygiene certification is a prerequisite before engagement

     

    Application Details

    The Place
    Ducie Street
    Manchester
    M1 2TP

    Tel: 0161 233 2930
    Fax: 0164 233 2931

     Email: recruitment@opalgroup.com

    • Manchester Conference Centre


    Application Form