Head chef

The Sir Thomas Hotel, Liverpool.

Experienced Head Chef

The Sir Thomas Hotel is a boutique family operated business, with newly refurbished guest rooms, an excellent restaurant, and a well-stocked bar. It is located in a position that provides easy access to all of Liverpools historic attractions.

The Sir Thomas is full of character internally and externally and is a haven of tranquillity for the discerning guest providing a welcoming refuge after a busy day spent site seeing, shopping, or attending a sporting fixture, the theatre or a concert.

Salary: Circa. £35,000 per annum, dependent upon experience

Job Description:

As Head Chef at The Sir Thomas Hotel, you will be responsible for managing the culinary operations of our hotel, ensuring the highest standards of food quality, presentation, and guest satisfaction. You will lead a team of talented chefs and kitchen staff, manage menu development, and maintain compliance with food safety standards. The Head Chef plays a pivotal role in shaping the culinary identity of the hotel and delivering exceptional dining experiences to our guests including our restaurant menu, events, room service and breakfasts.

Responsibilities:

* Lead and manage the kitchen team, including sous chefs, CDPs, and kitchen porters, to ensure smooth and efficient operation of the culinary department.
* Develop and maintain high standards of food quality, taste, and presentation, in line with the hotel's culinary philosophy and brand standards.
* Create innovative and appealing menus for all food outlets, including restaurant, banquets, room service, and special events, while considering guest preferences, dietary requirements, and seasonal ingredients.
* Supervise food preparation, cooking, and plating techniques to ensure consistency, accuracy, and adherence to recipe standards.
* Train and mentor kitchen staff in culinary techniques, food safety practices, and sanitation protocols, promoting a culture of continuous learning and development.
* Monitor food costs, inventory levels, and wastage to maximize profitability and minimize food wastage, while maintaining quality standards.
* Achieve the defined levels of gross profit.
* Collaborate with the Food and Beverage Manager and other department heads.
* Plan and execute special events, promotions, and themed dining experiences.
* Ensure compliance with health and safety regulations, food hygiene standards, and sanitation practices in the kitchen, maintaining a hygienic, well organized, and safe working environment.
* Manage kitchen equipment, appliances, and facilities, ensuring proper maintenance, repair, and replacement as needed.
* Stay informed about culinary trends, industry developments, and market trends, and incorporate new ideas and concepts into menu offerings and culinary initiatives.

Work and Experience:

* Proven experience as a Head Chef in a hotel or premium restaurant environment.
* Culinary degree or equivalent qualification
* Strong leadership and management skills, with the ability to motivate, inspire, and mentor a diverse team of culinary professionals.
* Excellent culinary skills and a creative flair for menu development, food presentation, and flavour combinations.
* Extensive knowledge of various cuisines, cooking techniques, and culinary trends.
* Exceptional organizational, time management, (including the preparation and implementation of kitchen rotas) and problem-solving abilities.
* High standards of professionalism, integrity, and attention to detail.
* Proficiency in kitchen management software, inventory management systems, and Microsoft Office Suite.
* Certification in food safety and hygiene practices is preferred.
* Flexible schedule, including evenings, weekends, and holidays, as required by the demands of the hospitality industry.

The Head Chef plays a vital role in upholding the culinary reputation and guest satisfaction of The Sir Thomas Hotel. If you are a passionate and experienced culinary professional with a commitment to excellence, we invite you to join our team and contribute to the success of our hotel's culinary operations.



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