Great Central Chef Manager

We currently have an exciting opportunity for a Canteen Chef Manager to join our Staff Restaurant team, on a permanent basis (full-time).
We are now seeking to recruit an enthusiastic Canteen Chef Manager who has the talent to deliver a 5* service at all times, having a positive and “can do” attitude. It is essential to have excellent communication skills, team work attitude and great attention to detail.


Job summary
Function: Hands on Staff Restaurant with knowledge of cooking and serving. Oversee and manage the preparation, cooking and service / facilities of all staff meals within Great Central.
Purpose: To ensure all staff within the hotel receive a varied, high quality meal whilst on duty which in turn, will help to motivate and fuel our internal guests to deliver memorable moments for our paying guests.

It is your chance to be part of something truly special.
5
Main Duties and responsibilities:
To ensure that the service of all meals is to the standard set by you and meets the approval of Executive Chef / Executive sous chef.
To set up raw material food specifications in line with current menus and agreed budgets and purchased through Marketboomer.
To ensure that all deliveries are received, recorded and stored as per kitchen requirements and standards
To produce accurate recipes and photo specifications for all dishes implemented on menus and ensure adherence.
Pro-actively monitor food purchases, food wastage, stock rotation and levels on a daily basis to ensure the monthly food cost budget is achieved
Pro- actively monitor food production and service for efficiency and assist where necessary. Implement changes where appropriate.
To regularly be present in staff restaurant during peak meal service periods, ensuring your guests are looked after.
To provide a quick and efficient service at all times and be flexible as and when required.
To take care of your uniform, your personal appearance and hygiene in accordance with hotel policy and procedure
To ensure that all areas under your control are left clean and tidy at all times and that all equipment is switched off and secure at the end of each shift.
Ensure all stock is secure.
To pro-actively develop relationships at all appropriate levels of the organization.
To pro-actively encourage overall teamwork within the department ensure BOH support FOH and vice versa.
To pro-actively seek customer feedback and implement change where appropriate.
To proactively implement a fortnightly promotion calendar together with any other appropriate regular menu changes.
To complete a weekly rota that reflects business needs and manage budgeted payroll costs
To liase with Back of house manager and conduct regular spotchecks in regards to staff restaurant cleanliness, implementing remedial actions.
Actively attend daily morning briefing in Executive Chefs office To hold a 10am / 5pm briefing with your team and ensure key information is delivered and ensure daily business is thoroughly discussed. To ensure all new staff are inducted according to Hotel Policy and job training completed and documented as required.
All SSOW is to be carried out prior the employee commences any duties. Ensure that individual needs are recognised and met through either on or off job training and recorded.

Interested in this challenge? Please send your CV to carla.ramos@thelandmark.co.uk

Applications deadline: 28th November

We currently have an exciting opportunity for a Canteen Chef Manager to join our Staff Restaurant team, on a permanent basis (full-time).
We are now seeking to recruit an enthusiastic Canteen Chef Manager who has the talent to deliver a 5* service at all times, having a positive and “can do” attitude. It is essential to have excellent communication skills, team work attitude and great attention to detail.


Job summary
Function: Hands on Staff Restaurant with knowledge of cooking and serving. Oversee and manage the preparation, cooking and service / facilities of all staff meals within Great Central.
Purpose: To ensure all staff within the hotel receive a varied, high quality meal whilst on duty which in turn, will help to motivate and fuel our internal guests to deliver memorable moments for our paying guests.

It is your chance to be part of something truly special.
5
Main Duties and responsibilities:
To ensure that the service of all meals is to the standard set by you and meets the approval of Executive Chef / Executive sous chef.
To set up raw material food specifications in line with current menus and agreed budgets and purchased through Marketboomer.
To ensure that all deliveries are received, recorded and stored as per kitchen requirements and standards
To produce accurate recipes and photo specifications for all dishes implemented on menus and ensure adherence.
Pro-actively monitor food purchases, food wastage, stock rotation and levels on a daily basis to ensure the monthly food cost budget is achieved
Pro- actively monitor food production and service for efficiency and assist where necessary. Implement changes where appropriate.
To regularly be present in staff restaurant during peak meal service periods, ensuring your guests are looked after.
To provide a quick and efficient service at all times and be flexible as and when required.
To take care of your uniform, your personal appearance and hygiene in accordance with hotel policy and procedure
To ensure that all areas under your control are left clean and tidy at all times and that all equipment is switched off and secure at the end of each shift.
Ensure all stock is secure.
To pro-actively develop relationships at all appropriate levels of the organization.
To pro-actively encourage overall teamwork within the department ensure BOH support FOH and vice versa.
To pro-actively seek customer feedback and implement change where appropriate.
To proactively implement a fortnightly promotion calendar together with any other appropriate regular menu changes.
To complete a weekly rota that reflects business needs and manage budgeted payroll costs
To liase with Back of house manager and conduct regular spotchecks in regards to staff restaurant cleanliness, implementing remedial actions.
Actively attend daily morning briefing in Executive Chefs office To hold a 10am / 5pm briefing with your team and ensure key information is delivered and ensure daily business is thoroughly discussed. To ensure all new staff are inducted according to Hotel Policy and job training completed and documented as required.
All SSOW is to be carried out prior the employee commences any duties. Ensure that individual needs are recognised and met through either on or off job training and recorded.

Interested in this challenge? Please send your CV to carla.ramos@thelandmark.co.uk

Applications deadline: 28th November