Head Chef

DEPARTMENT

Culinary

POSITION

Resort Head Chef

GRADE

Manager

REPORTS TO

Executive Chef

POSITION OVERVIEW

Responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus and recipes. Supervise staff. Assists to develop and monitor food and staffing for the department. Maintain highest professional food quality and sanitation standards.

GENERAL

1. Responsible for helping to maintain a customer-focused culture which support the values expressed in the Resort Ambition and the Resort's business goals of profitability and service quality.

1. Establishes and maintain effective and positive relationships within the team as well as other departments.

1. Complies with the resort's Health and safety, Hygiene policies as well as all other resort policies and procedures.

1. Report all situations that may present a danger to guests or staff immediately to the relevant people and take action to rectify the situation if possible.

5. To ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs.

1. To perform related duties and special assignments as and when required.

JOB FUNCTIONS

Communication

Responsible for communication through effective writing, speaking and listening skills. To encourage employees to actively participate in our progress through decision making and ideas.

Responsible for regular dissemination of information which is to encompass organisational and individual activities.

Budgets

Responsible for monthly, quarterly and annual budgets in conjunction with the Senior Executive team.

Standards

Responsible for establishing and maintaining all Standard Operating Procedures (SOPs) within their department(s), including but not limited to employee, customer, financial and health and safety objectives.

Controls

Responsible for setting controls relating to the above set standards, enforcing these controls and taking appropriate action when necessary.

Responsible for implementing key performance indicators for the department based on the controls devised.

Structure

Responsible for defining, implementing and maintaining a sound organisational structure within the department(s), focused on achieving the Resort and departmental goals and objectives.

Responsible for defining and documenting job descriptions and person specifications and managing the Human Resource aspect of the department in line with Celtic Manor standards.

Team

Responsible for the recruitment, management and the disciplinary process in conjunction with the Human Resources Department for all employees within the department(s).

Responsible for the welfare and wellbeing of all departmental employees, promoting the professional career development of the team.

Responsible for ensuring that all staff appraisals are conducted routinely and effectively for all employees within the department(s) and that the results are actioned where required to ensure a personal development plan is set and maintained for each member of the team in the department.

Delivery

Responsible for ensuring all equipment, tools and supplies are available and maintain relationships with the suppliers of the equipment, tools and supplies.

Responsible for the maintenance, security, computer systems, cleanliness and appearance of the department(s), both front and back of house.

Responsible for delivering the product in accordance with set standards, exceeding the internal/external customer expectations.

To assist in the day to day running of the culinary operations in terms of Menus, Recipes, Staffing, Food cost, Cleanness, HACCP and Safe Food practise, but in no way states or implies that those duties listed are the only ones to be performed.

Working in conjunction with the Chief Steward

Working on WOW show arounds

Working on CMR own events

On Duty when Executive Restaurant Chef and or Executive Chef is off duty

Meetings to be attended:

• Daily catch up meeting with E.R.C. (when on duty)
• Weekly catch up meeting with Executive Chef
• Weekly Chefs meeting
• Attend all meeting in absent of E.R.C.
• Attend any other meetings as per request

Plans menus for all responsible food outlets and ensure of their timely deliveries.

Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

Establishes controls to minimize food and supply waste and theft.

Safeguards all food preparation employees by assisting of the implementation of training to increase their knowledge about safety, sanitation and accident prevention principles.

Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.

Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.

Assist the Executive Chef in evaluating food products to assure that quality standards are consistently attained.

Interacts with F&B management and C&B management to assure that food production consistently exceeds the expectations of guests.

In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.

Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.

Provides training and professional development opportunities for all kitchen staff.

Support safe work habits and a safe working environment at all times.

Training

Responsible for maintaining, setting and achieving training standards in conjunction with Human Resources and within set budgets.

Leadership

Responsible for the leadership of the team and individuals including frequent periods of internal/external customer contact to attain feedback on individual and departmental performance. You will also be responsible for internal/external complaint handling, for feeding back information to employees in a positive and constructive way. Also, providing solutions.

Responsible for communicating the overall Resort and departmental goals and objectives and ensuring all employees are motivated to achieving these.

Responsible for conducting daily weekly and monthly strategic departmental meetings, minuting these meetings and distributing the minutes to the employees.

Team Building

Responsible for the development of individuals, whilst promoting the importance of team work, contributing to team building sessions both within and outside the resort.

Checking

Responsible for gathering information as required by the appropriate controls in place to determine achievement of key performance indicators. These controls include customer feedback, employee feedback, management feedback, financial performance and any other as required.

Evaluation

Responsible for compiling periodic reports based on the checking process.

Responsible for analysing the information and applying management skills to determine outcomes, documenting these outcomes in the reports and communicating and distributing these reports within the department, to other departments and to Senior Executives.

Innovation

Responsible for taking the results of the evaluation and implementing changes to ensure continuous innovations and improvements are made within the department.

Responsible for implementing these changes, communicating the changes as required, following up on the changes ensuring all controls and checking processes are in place to evaluate the success of the changes made.

Responsible for monthly reporting on the success of the changes made.