We are a 42 bedroomed hotel, with a Restaurant and 2 function rooms. We cater for Weddings, Events, Funerals and Conferences.

We offer a pension scheme through NEST, which will be discussed more upon commencing your employment. This is based on contributions from the employer, and from the employee.

The salary bracket is dependent on experience.

Responsibilities

• To ensure that all food produce within the Hotel Kitchen for clients and customers is to a most satisfactory standard and that colleagues working beneath the Head Chef are taught to produce food to a similar standard, portion sizes and the way the food is presented.
• To produce seasonal Menus in a timely manner, liaising with the Sales Manager
• To work to Sales Targets as laid out in the Budget and purchase good accordingly to Sales profit requirements.
• Produce weekly timesheets along with any Holiday Request Forms and any absentee’s forms.
• Monitor operating costs as per budget and if sales don’t meet target show a saving.
• Maintain Kitchen Hygiene Standards and Records laid down by E.H.O. Record sign and file daily all records, ensure all staff have adhered to this procedure, along with Daily, Weekly and Monthly Cleaning schedules.
• Food Stock take to be counted the 1 st of every month
• Food Invoices to be put on a Batch Headers weekly and passed to the General Manager to sign off.
• Adhere to Personnel Policy as laid down by Guide Post to look after employees, Interview, select, induct and train as laid down in the Employees Hand Book.
• Hold regular Department Meetings to discuss Policy changes, Menu and price changes, record and document these meetings, it is now an E.H.O. requirement.
• To assist and help within The Guide Post Hotel as and when necessary with any reasonable request or task.
• To promote a hospitable and professional image to the guest and give full co-operation to any guest or member of staff requiring assistance with a prompt caring and helpful attitude, anticipate guests needs whenever possible.
• To maintain regular and effective communication within your team and all levels round the hotel assist and help within the Guide Post Hotel as and when necessary with any reasonable request or task.
• To identify and report any maintenance requirements and record in maintenance book behind reception, check hazards in the workplace and to follow up to ensure zero effects
• To comply with the statutory and legal requirements for Fire Health and Safety, Licensing, COSHH regulations, Risk Assessment and employment.
• To undertake any task as set by the General Manager.

Job Description

We are a 42 bedroomed hotel, with a Restaurant and 2 function rooms. We cater for Weddings, Events, Funerals and Conferences.

We offer a pension scheme through NEST, which will be discussed more upon commencing your employment. This is based on contributions from the employer, and from the employee.

The salary bracket is dependent on experience.

• As a breakfast chef you would be responsible to prepare and deliver the breakfast service, providing a high standard of fresh food in a busy hotel restaurant. Oversee the checking of all early morning deliveries.Also be able to undertake a varied list of food preparation for the kitchen on a daily basis and take full responsibility and accountability for the Breakfast Shift. Additionally ensuring that all policies and procedures laid down by management are implemented.Breakfast Chef Duties and Responsibilities:
  • Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast
  • Cooking and managing breakfast service
  • Setting up and cleaning down the kitchen after breakfast.
  • Ensure the kitchen is kept clean and hygienic at all times.
  • Ensure all stocks are kept under optimum conditions.
  • Ensure all mise-en-place is always freshly prepared and on time.
  • Ensure all dishes are being prepared to the correct recipe and to the correct quantity.
  • Ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date.
  • Ensure any anticipated issues are communicated promptly to the Head Chef.
  • Ensure all staff under your control are treated fairly and with courtesy.
  • Ensuring and controlling levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  • Collect feedback from the guest during the breakfast session and report to Executive chef on any complaints or issues.
  • Monitor and Ensuring that the production, preparation and presentation of food are of the highest quality at all times.
  • Personal grooming and appearance standards are met regarding cleanliness, sanitation and hygiene.
  • Adhere to Health & Safety policies and regulations.
  • Have a good knowledge on health & safety, hygiene, equal opportunities, HACCP and any other legislation.
  • Able to handle pressure calmly and professionally.
  • Attend training courses as and when required.
  • Hours of work are normally 6am to 10am Monday to Friday, 6.30am to 10am on a Saturday and 7.00am to 10.30am on a Sunday. 5 days out of 7 worked, including weekends
  • Carry out any other duties as required by management.

  Prerequisites:

  • Passion for cooking
  • Friendly outgoing personality along with excellent personal presentation.
  • Passionate about producing high quality food.
  • Able to tackle every task given to you with the highest levels of enthusiasm.
  • Be an excellent team player

  Experience:

  Relevant experience gained in a similar environment is desirable but full training will be given