Sous Chef / Head Chef

We are looking for a dynamic, innovative Sous Chef looking for a step up or a Head Chef who is looking for a more balanced lifestyle to join our team at a Boutique Hotel in SW7.
Benefits:
£38,000 + Discretionary Service Charge (from £2000 per annum)
£500 bonus per quarter (£2000 per annum) relating to food safety audits, both outsourced and in house (scoring +90% on Health and Safety and Food Safety)
£250 bonus per month (related to GP % Food GP target of 72%)
25 days holiday plus 8 Bank holidays
The Role:
Reporting to the General Manager, you will have complete responsibility for all aspects of food production from working with our suppliers to delivering great food. Along with the product development there are great opportunities to develop the food standards and offering at the hotel.
We will need someone with experience in at least 1 of the following Southwestern European cuisines (Spanish, Italian, Portuguese and French) and British cuisine. Our aim is to develop our offering and open a small Bistro, and an offering of Afternoon Tea, which would be supported by a Pastry Chef.
You will be supported by the General Manager and will be provided with the equipment and staff resources you need to deliver the objectives agreed.
Responsibilities:
Recruitment, training and coaching team of 3 Chefs and 2 Kitchen Porters – adding to your team as the business grows.
The menu planning, supplier resourcing, ordering, delivery, storage, preparation, cooking and service across the range of food areas within the Hotel.
Development of menu ideas to progress the food offering to achieve great standards across all areas of service; Bar & restaurant, room service and corporate functions.
Ensure compliance with HACCP and food hygiene, health and safety legislation.
Achieving gross profit targets on dishes to allow for future investment in the facilities and staffing.
Creating passion, flair and drive in your team to assist the hotel to achieve its quality and business objectives. Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
The business is varied offering catering to Hotel Guests, guests from the local area and visitors of the Royal Albert Hall, museums and Imperial College.
Requirements:
A minimum of 2 years Sous Chef/Head Chef experience in a quality hotel.
Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.
Demonstrate ideas of how the food offering in the Bistro can be developed and standards improved when being interviewed.
Hold the experience to manage the multi menu requirements.
Display the experience of kitchen management to operate a quality, effective and cost controlled kitchen operation.
Proven record of team selection and retention that supports the development of excellent standards.
Ability and passion to lead and develop the Brigades skills and to build a strong successful team through training and coaching.
This is an amazing opportunity to work for a prestigious, high profile Boutique Hotel with the possibility of personal career development and progression