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The Hotel Chef is responsible for overseeing all kitchen operations within the hotel, ensuring the delivery of high-quality food and exceptional dining experiences across all outlets including restaurant, bar, breakfast service, banqueting, and events. The role requires strong leadership, creativity, cost control, and adherence to food safety and hygiene standards expected within a 4-star hospitality environment. Key Responsibilities Kitchen Operations Plan, organise, and supervise all kitchen activities and food preparation. Ensure consistency, quality, and presentation of all dishes served. Develop seasonal menus and daily specials in line with hotel standards and guest expectations. Maintain efficient kitchen workflow during service periods. Team Leadership Lead, train, motivate, and supervise kitchen staff. Manage staff rotas, performance, and training requirements. Foster a positive and professional working environment. Food Quality & Standards Ensure all food is prepared and presented to a high 4-star standard. Monitor portion control and minimise food waste. Maintain excellent cleanliness and hygiene practices throughout the kitchen. Financial & Stock Control Manage food costs, ordering, and stock rotation effectively. Work within agreed budgets and GP targets. Liaise with suppliers and maintain strong supplier relationships. Health & Safety Ensure full compliance with HACCP and all food safety regulations. Maintain health & safety procedures in line with hotel policy and legislation. Conduct regular kitchen inspections and ensure safe working practices. Customer Experience Respond professionally to guest feedback and dietary requirements. Support banqueting and special event catering when required. Contribute ideas to enhance the hotel’s food offering and reputation. Skills & Experience Required Previous experience as a Chef in a hotel or high-volume hospitality environment. Strong leadership and organisational skills. Excellent knowledge of food safety, HACCP, and kitchen operations. Ability to work under pressure in a fast-paced environment. Creative approach to menu planning and presentation. Good communication and teamwork skills. Flexibility to work evenings, weekends, and holidays as required. Qualifications Professional Chef qualification or relevant culinary certification preferred. HACCP/Food Safety certification desirable. Personal Attributes Passion for food and hospitality. Professional appearance and attitude. Reliable, motivated, and detail-oriented. Strong commitment to guest satisfaction and quality service.