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Position Overview The Head Chef leads the culinary operations of the hotel, overseeing kitchen staff, menu development, food preparation, and quality control. This role is pivotal in delivering exceptional dining experiences across all hotel outlets, including restaurants, bars, room service, and banqueting. The Head Chef combines creativity, leadership, and business acumen to uphold the hotels brand and culinary standards. Key Responsibilities Culinary Leadership Design and execute innovative, seasonal menus that reflect the hotels identity and guest preferences Ensure consistent quality, presentation, and taste across all dishes Supervise food preparation and cooking activities across all kitchen sections Maintain high standards of hygiene, safety, and food storage Team Management Recruit, train, and manage kitchen staff including sous chefs, line cooks, and kitchen porters Delegate tasks and oversee daily kitchen operations Conduct performance reviews and provide coaching and development Foster a collaborative and disciplined kitchen culture Financial Oversight Manage food costs, portion control, and waste reduction Monitor inventory and order supplies from approved vendors Work with hotel management to set budgets and control expenses Analyse sales data and adjust menus or operations to improve profitability Compliance & Safety Ensure full compliance with food safety regulations and HACCP standards Conduct regular kitchen inspections and maintain documentation Implement and enforce health and safety protocols Liaise with local authorities during audits or inspections Strategic Collaboration Coordinate with F&B Manager and Restaurant Manager to align kitchen output with service goals Support hotel events, banquets, and special functions with tailored menus Contribute to marketing initiatives through culinary promotions and guest experiences Stay current with culinary trends and integrate them into offerings Skills & Competencies Culinary Expertise: Mastery of cooking techniques, flavour profiles, and kitchen operations Leadership: Strong ability to lead, motivate, and manage diverse kitchen teams Creativity: Innovative approach to menu design and presentation Organisation: Excellent time management and multitasking under pressure Business Acumen: Understanding of cost control, budgeting, and profitability Working Conditions Full-time role with flexible hours including early mornings, evenings, weekends, and holidays Fast-paced, high-pressure kitchen environment Uniform and protective gear provided Standing for extended periods and handling hot equipment required NOTE - Applicant must have the full right to work in the UK to be considered for this role TPBN1_UKCT