Head Chef

A proven track record in the production of high quality food in a busy environment Demonstrable ability in leading, motivating and training a team Financial awareness e.g.
menu costing, achievement of margins and effective staff rotas Full up to date knowledge of statutory food safety legislation Responsibilities and Duties: The management and running of the Kitchen and team of Kitchen Staff Liaison with the Bar & Catering Manager and Front of House Staff to provide excellent customer service Stock control including ordering and negotiating with suppliers and using local produce where appropriate Menu production in liaison with the General Manager Liaison with members to agree catering requirements for functions Cost control Identify opportunities to grow the catering turnover e.g.
themed nights and special menus Ensuring compliance with all legislation and recognised best practice.
Qualifications and Skills: Previous experience in leading and managing a kitchen is essential Proven track record of catering for large numbers at function events Level 2 Diploma in Professional Cookery (awarded by ASET and City and Guilds) or equivalent Previous Golf Club experience (preferred but not essential) AMRT1_UKCT