Head Chef

Novotel Nottingham Derby is a 4-star hotel located in Long Eaton, between Nottingham and Derby. Also, just off junction 25 of the M1. Offering newly refurbished rooms with king-sized beds as standard also family rooms available, our features which we have a lovely restaurant and a lobby bar. Be responsible for the kitchen operation and maintaining the agreed standards of food in the kitchen. To liaise with the Hotel General Manager at all times, discussing all aspects of the kitchen on a regular basis.   To confer with the Hotel General Manager on present and proposed practices and procedures.   Duties include/Key areas of responsibilities   To be totally responsible for controlling all aspects of daily operation of the kitchen.   To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.   To make regular inspection of the kitchen and food preparation areas. To observe the conditions, methods and progress of preparation methods.   To maintain a strict control on all food items issued from the kitchen.   To ensure that all orders are prepared according to the instruction on the appropriate check.   To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.   To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.   To prepare new menus for the kitchen as required, in conjunction with the General Manager, ensuring all menus are costed before being implemented.   To ensure that all staff are trained to the required hotel standards and are aware of the specifications for all new dishes.   To ensure that orders placed at the specific times for all fresh produce.   To check all goods delivered against the relevant documentation and check also for quantity and quality.   To make demonstrations and support the operations when necessary to improve preparation, methods and standards.   To consult and confer with the General Manager regarding the changing or replacing of equipment, fixtures and procedures throughout the department.   To maintain food cost percentage within the budget.   To co-ordinate with the maintenance department for the proper maintenance of all kitchen equipment.   To interview applicants for vacancies within the department, working with the Personnel and training Department on employment and other related matters.   To compile duty rosters in accordance with forecasted levels of business and with particular reference to adequate staffing levels during the working day.   To ensure accurate records of staff rosters, sickness and absence are maintained.   To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times.   To hold regular meetings with kitchen brigade, encouraging communication within the department.   To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act.   To be aware of and comply with Food and Hygiene Regulations.   To wear any appropriate protective clothing provided by or recommended by the company.   To report any defects in the building or equipment according to the hotel procedures.   To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures.   To attend company training if required to.   To action any other reasonable requests made by management. To be flexible  Have a “can do” attitude                                                                              Be able to prioritise, organise and manage a team and large work load Able to provide work of a high standard and to execute duties with an eye for detail                                                                                   To ensure provision of first class customer service by all kitchen team members, setting a personal example at every opportunity               To develop and manage relationships with internal and external customers                                                                                                   Considers the business when creating customer experiences and services                                                                                                       Take full accountability for all decisions and how they impact others          Manages own and team development; sets development objectives and achieves them                                                                                       Supports and monitors the development of direct reports through regular feedback                                                                                           Delegates projects to enable development                                                   Encourages open and regular communication across the organisation       Sets clear expectations                                                                                 Includes relevant people in decision making, from all levels                         Appreciates the value of both tradition and new ideas                                  Spots commercial opportunities and shows how they can be achieved          Shares and manages resources effectively                                                   Establishes and monitors processes and systems                                        Plans and drives change                                                                                Cultivates a supportive environment where it is okay to challenge and makes mistakes                                                                                             Considers the demands on other parts of the business as well as their own                                                                                                                 Gives praise little and often                                                                              Knowledge, Education & Qualification   O’level/GCSE                                                                                                   Intermediate food  hygiene certificate                                                         Menu development and implementation                                                          COSHH training                                                                                                First aid training                                                                                                A working knowledge of P & L accounts and budgeting                                                    A working knowledge of staff planning, training and development (including payroll & rotas)                   Working to Head Chef level or ready to take the next step up to Head Chef                                                                                                        Knowledge of wines, spirits and food service                                                                     Has proven experience of creating own trademark dishes                                             Has proven experience of training and developing kitchen teams                                                                                                                      A passion for food and service                                                                   A creative flair                                                                                            Flexible approach to working hours                                                            Live within a reasonable commuting distance to the hotel                                              Think Customer                                                                                          Communication & Trust                                                                               Taking Personal Responsibility                                                                   Encouraging Excellence & Commercial Success                                       Working Together