North West: Executive Chef posted by Craven Cottage CC

Responsibilities:
 
Plated or set menu compilation and implementation to best support high end culinary experience for all our guests.
Maintain or improve the established standards of food hygiene, cleaning, and food handling to ensure impeccable quality within the kitchen for compliance with international food safety standards and regulations.
Manage supplier relations to ensure consistent timely delivery of fresh quality ingredients.
Ensure that stock ordering, receiving, stock takes and requisitions procedures are strictly followed according to par levels and company standards for better accuracy.
Strong awareness of and embracing sustainable gastronomy and practices.
Effective kitchen administration to minimise wastages and shortages and effective stock control assuming full responsibility of the food cost relative to set budgets.
Ability and willingness to train, mentor, develop and continually improve the kitchen brigade, strong on performance management and discipline of staff.
Collaborate with the F&B Manager to create and execute extra-ordinary dining experiences and bespoke events for our guests.
Representing our award-winning lodge on culinary festivals, competitions and related events.
 
Requirements:
 
Professional Cookery / Culinary Arts diploma from a reputable Hotel School.
Minimum of 5-years’ experience as an Executive Chef in a luxury 5* Lodge / Hotel establishment
In depth knowledge of food costing, cost control and budgeting.
Must be versatile, skilled in hot and pastry kitchen, and multi-venue catering.
Excellent understanding of international and emerging food trends and concepts and continual focus on rejuvenating the culinary experience.
Passion for high quality, attentiveness to finer detail and maintaining a guest centric approach in everything.
Ability to drive change and to look for operational efficiencies / synergies.
Highly presentable with excellent communication skills and balanced emotional intellect.