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Head Chef

Reference: CAP/HC

Skills: 
Previous experience in a similar role as Head Chef/equivalent - this could be an exciting opportunity for an experienced Sous Chef who is ready to take on their first Head Chef role
Ability to write and cost creative menus reflecting customer needs and seasonality
Thorough knowledge of food safety and health & safety standards and high standards of Kitchen hygiene
Combined experience of restaurant, bar and banqueting/wedding catering operations
Proven track record in managing food cost percentage and ability to control costs within the departmental budget
Excellent organisation skills
Basic IT skills, including knowledge of Word and email systems etc
Experience of an on-line ordering system would be advantageous
A proven track record in recruiting, training and developing the Kitchen team
Authorisation to work in the UK
Flexibility to work shifts as the business requires, which includes early mornings, evenings and weekend work

Hours: 40+ hours per week - 5 days out of 7 required with a mixture of shift patterns

<br>Previous experience of F & B management within in a similar establishment (covering all aspects of service)
<br>Previous experience of duty management
<br>Excellent communication skills both oral and written
<br>High standard of personal presentation
<br>High standard of customer care and ability to analyse performance levels, identify and implement measures to improve performance
<br>Ability to develop and deliver training solutions to assist with improvement of customer service standards
<br>Assessment of F & B sales performance and ability to recognise actions to maximise sales activity to generate revenue
<br>Effective rostering to meet business requirements, contributing to efficient productivity levels
<br>Ability to interpret P&Ls, KPIs, sales and costs, diner ratios, average spend and expenditure
<br>Previous experience of recruitment and selection of the F & B team, ensuring a high calibre of applicants are selected and retained
<br>Ability to resolve issues and ensure they are dealt with in a timely manner
<br>In-depth experience of liquor stock control, ordering and costing
<br>Experience of Micros point of sale and system administration is preferable
<br>IT skills are essential and competence is required in use of email, word and excel 
<br>Experience of health & safety, risk assessments, COSHH and PPE training
<br>Personal liquor license holder and food hygiene certificate holder 
<br>Eligible to work in the UK with the ability to work 5 out of 7 shifts on a rota basis, including early mornings, evenings and weekends 
<br>Flexibility is required to meet business needs and hours of work will also be dependant on this
<br>
<br>What are we offering?
<br>
<br>We are offering a competitive salary of 17k - 19k.  We offer training and management development programmes and the chance to progress within the company.  Discounts are offered on accommodation and food & beverages within the Portland group.  Leisure club membership and car parking are complimentary
<br>
<br>No agencies please

Salary/Hourly rate: £30,000 - £32,000 per annum (negotiable depending on skills/experience) 

Job closing date: 31.05.16

Email: recruitment@edinburghcapitalhotel.co.uk

Comments: CV and Application form required when applying for this role. Please submit the completed form along with a covering letter and your current CV in an email to the address provided. due to the high level of applicants, if we do not contact you within the next 21 days, it is unlikely you have been successful on this occasion.

Download Application Form